When I was mulling over side dishes to go with my Easter ham I spotted this recipe on Smitten Kitchen for potato kugel. Shredded potatoes tossed with onions, flour, and eggs – baked in a well oiled cast iron pan – like a pan full of hash browns that you can slice into wedges. Yep, I’m all over that. Happy Easter!
- 2 small yellow onions
- 3 pounds Idaho potatoes (peeled)
- 1/3 cup flour
- 2 teaspoons kosher salt
- fresh ground black pepper
- 3 large eggs
- 5 tablespoons olive oil
- Preheat oven to 350º.
- In a food processor with a metal blade, grind onions until they are pulp. Switch to the shredding blade, and shred the potatoes.
- Dump the onions and shredded potatoes in a large bowl, add the salt, pepper, and flour – toss to coat. Break the eggs over the potato mixture and mix well.
- In a 10″ cast iron pan, heat 1/4 cup of oil until it’s very hot – carefully scoop the potato mixture into the pan. It will splatter, so it’s probably a good idea to wear an apron. Drizzle the remaining tablespoon of oil on top. Bake for 75 to 85 minutes until the top is golden brown and it’s tender in the middle.
