Potato Kugel

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Potato Kugel

Ingredients:

5 russet potatoes, cleaned and peeled
1 large yellow onion
3 eggs, slightly beaten
1/4 cup matza meal, or flour
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1/2 teaspoon baking powder
1 tablespoon parsley, chopped
2 tablespoons canola oil

Preparation:

Preheat your oven to 400 degrees F.

Grate the onions in a food processor into a bowl large enough to hold all the ingredients. Then quickly grate the potatoes into the bowl. We do not want them to turn color. Squeeze out any excess liquid and return to the bowl.

Put a 2 quart glass baking dish in the oven.

Add the eggs and incorporate. In a small bowl, combine the matzo meal, salt, Naughty Nelly's Deadly Twelve Pepper Blend and baking powder. Add to the potato mixture and incorporate. Stir in the parsley. NOTE: The mixture should not be too sloppy. If so, just add a bit more matza meal.

Carefully remove the baking dish from the oven and add the oil, tilting the dish to cover evenly. Set the dish down on an even surface and add the kugel ingredients. Spread them evenly in the pan and return it to the oven for 15 minutes. Reduce the heat to 350 degrees F. and cook for another hour or so until the kugel is crisp on top.

CHEF’S NOTE: Matza is an unleavened hard flatbread made of flour and water. Matza is eaten instead of bread and leavened products during the celebration of Passover. Matza meal is the result of grinding matza into fine crumbs which are then used to bind foods together instead of flour.

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