Serves 10
60 min
Crispy Skillet Potato Kugel
Recipe GLPR294a4b76782a60
A rustic one-pan potato kugel with caramelized onions, crispy edges, and a tender interior. This Jewish comfort-food classic combines shredded potatoes and eggs bound together and pan-fried until golden. Naturally vegetarian, dairy-free, and gluten-free, it serves as a hearty main course or traditional Sabbath side dish.
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Ingredients
3 pounds russet potatoes
1 large yellow onion
4 large eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
3 tablespoons neutral oil
1 tablespoon fresh chives, finely chopped
Flaked sea salt, for garnish (optional)
Directions
Peel and coarsely shred the russet potatoes using a box grater or food processor. Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture; transfer to a large mixing bowl.
Peel the yellow onion and slice it into thin half-moons. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 8–10 minutes until soft and light golden. Transfer the caramelized onion to the bowl with potatoes.
Crack the 4 eggs into the bowl with the potatoes and onions. Add the kosher salt and black pepper. Mix until all ingredients are well combined and the potatoes are evenly coated with egg.
Wipe out the skillet and add the remaining 2 tablespoons of oil. Heat over medium-high heat until the oil is hot and just beginning to shimmer.
Carefully pour the potato-egg mixture into the hot skillet, pressing it gently with a spatula to spread evenly. Reduce heat to medium and cook undisturbed for 15–20 minutes, until the bottom is deeply golden and crispy.
Using a spatula, flip the kugel in large sections or carefully invert it onto a large plate, then slide it back into the skillet. Cook for another 10–15 minutes until the second side is golden and the eggs reach an internal temperature of 160°F at the center.
Transfer the kugel to a cutting board and let rest for a few minutes. Top with fresh chopped chives and optional flaked sea salt. Cut into wedges and serve warm.
