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From The Shiksa in the Kitchen Recipe Archives PASSOVER POTATO KUGEL
5 lbs. russet potatoes (about 10 baking size potatoes)
6 eggs
2 1/2 tsp salt
2 tsp paprika
1 1/2 tsp cumin
1 tsp chicken consomme powder (vegetarian product)
3/4 tsp turmeric
1/2 tsp black pepper
1/2 cup matzo meal
Extra virgin olive oil
Serves 10-12
Kosher Key: Pareve, Kosher for Passover
Passover Note: If you're making this dish for Passover, make sure your packaged
products are certified Kosher for Passover.
Peel the potatoes, then use a food processor or hand grater to grate them. Place grated
potatoes into a colander and press down on them with a potato masher or your hands to
squeeze out the excess water.
In a medium mixing bowl, whip together the eggs, salt, paprika, cumin, chicken powder,
turmeric and black pepper with an immersion blender or hand mixer till ingredients are
well combined and eggs are frothy.
Place grated potatoes in a large bowl. Add seasoned eggs and matzo meal to the bowl.
Use your hands to mix all ingredients together till well combined; it should take about 3
minutes of mixing time.
Grease a 9x12 baking dish with olive oil. Put potato mixture into the baking dish, then
drizzle a couple tablespoons of olive oil across the top. Bake uncovered at 400 degrees
for 1 hour until the top is nicely browned. Serve hot from the oven.
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