Kosher Potato Kugel (2024)

FAQs

How do you keep potato kugel from turning brown? ›

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

Matzoh meal often is added to Passover kugels, but here potato starch is used, which makes it lighter and crispier, and keeps it gluten-free. Leftover kugel makes a great breakfast or lunch, accompanied by a simple green salad. Leftover kugel can be refrigerated, covered, for up to 3 days. It does not freeze well.

Switch to the “kugel blade” or small shredder blade and process the potatoes. Pour the whole mixture into a 9×13 pan and mix well. Pour hot water on top (this gives the crust an extra crispy texture).

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

When slicing the potatoes place into water with a little acidity to keep them from turning gray. A small amount of white wine vinegar of lemon will do the trick. Then drain and place the potatoes in foil along with your spices and some olive oil or vegetable oil.

Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.

Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Noodle kugel is a popular Jewish dish that's enjoyed year-round, from holiday gatherings to regular family brunches. Pronounced kuh-gull or koo-gull, kugel is a Jewish dish that's been around for hundreds of years. It's a popular option for both special holidays and everyday gatherings alike.

Can you eat kugel cold? ›

Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature.

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

You can use mandoline slicers, specialized potato slicers or slice potatoes by hand. Food processors are often the best choice, however, as they can slice and dice ingredients with precision and without too much manual effort.

When grating potatoes for recipes like potato pancakes, potato pie, and potato kugels, mix in a little ascorbic acid, which is nothing more than vitamin C powder. A pinch of a crushed vitamin C tablet in a little water works just fine even after the potatoes have already turned gray.

Use Vitamin C to Prevent Browning

Regardless of shape or size, the process is the same: I start with peeling the potatoes, although you can dehydrate them with the peels on. As they're peeled, I drop them into a bowl of water that has a crushed vitamin C tablet in it to keep the potatoes from turning brown.

Peel the potatoes and remove any discolored spots. Cut the potatoes into cubes about 1 1/2 to 2 inches in size. As your cutting them up put them in a bowl filled with water and about a cup of lemon juice. This is to keep the potatoes from turning brown.