Shredded potato, a few eggs and fresh herbs bake together for just under an hour.
A potato kugel with a crunchy top and bottom and a soft shredded-potato center.
If you love your potato kugel crispy, don’t skip the step of preheating the pan!
Adding the potatoes to the hot pan will give you the crispy bottom that makes this recipe special.
Return the shredded potatoes to the water; let stand for 5 to 6 minutes.
Place the potatoes on a clean kitchen towel; squeeze out as much liquid as possible.
Set the potatoes aside.
Shred onions in the food processor.
Drain in a fine-mesh strainer, gently pressing to remove excess liquid.
Whisk eggs, salt and pepper in a large bowl until frothy, about 1 minute.
Mix well with your hands until well combined.
Carefully remove the hot baking dish from the oven.
Spoon the potato mixture into the dish; smooth with the back of a spoon.
Drizzle evenly with the remaining 2 tablespoons oil.
Bake until the top is browned and the potatoes are tender, 55 to 60 minutes.
Let stand for 10 minutes.
Sprinkle with remaining 1 tablespoon each parsley and chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
