Potato Kugel Recipe

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 250
Total Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 33 g
Dietary Fiber: 4 g
Sugar: 2 g
Protein: 9 g
Cholesterol: 140 mg
Sodium: 556 mg
Total: 1 hr
Active: 10 min

Discover the irresistible comfort of Passover Potato Kugel, a timeless Jewish holiday favorite! Skip the noodle versionperfect for Passover with its kosher-friendly potatoes. This easy recipe uses rich schmaltz for authentic flavor and frozen hash browns for a stress-free shortcut, letting you focus on the joy of your holiday feast. Crispy edges, fluffy insideit's calling your name!

Ingredients:

Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt

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Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme, and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
Bake until the kugel is set and the sides turn a deep golden brown, visible through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, then sprinkle each portion with additional chives.