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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"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\u00a0onions, flour, and eggs – baked in a well oiled cast iron pan – … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[176,1238],"tags":[4131,3450,2440],"class_list":["post-22136","post","type-post","status-publish","format-standard","hentry","category-holiday","category-lovin-from-the-oven","tag-easter-dinner","tag-potatoes","tag-side-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5L2","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":37430,"url":"https:\/\/willceau.com\/news\/2022\/04\/11\/ham-and-potato-casserole\/","url_meta":{"origin":22136,"position":0},"title":"Ham and Potato Casserole","author":"Tina Garceau","date":"April 11, 2022","format":false,"excerpt":"Easter is next week, and this is the perfect recipe to use up the leftover ham from dinner. Cubed Russet potatoes and diced ham baked in a simple b\u00e9chamel sauce with a handful of shredded cheddar cheese. Add a vegetable or salad for an easy, delicious dinner! 2 lbs. Russet\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":13687,"url":"https:\/\/willceau.com\/news\/2013\/07\/09\/poached-eggs-and-potato-waffles\/","url_meta":{"origin":22136,"position":1},"title":"Poached Eggs and Potato Waffles","author":"Tina Garceau","date":"July 9, 2013","format":false,"excerpt":"It was Sunday, I was on my third cup of coffee and the caffeine was taking effect. I was in the mood for brunch food, perusing the contents of my fridge, I spotted of bowl of leftover mashed potatoes. Since it's a sin to waste food, my solution was to\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/PotatoWaffles.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/PotatoWaffles.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/PotatoWaffles.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18393,"url":"https:\/\/willceau.com\/news\/2015\/03\/23\/ricotta-gnocchi-with-tomatoes-olives-and-capers\/","url_meta":{"origin":22136,"position":2},"title":"Ricotta Gnocchi with Tomatoes, Olives, and Capers","author":"Tina Garceau","date":"March 23, 2015","format":false,"excerpt":"Making gnocchi is something I've always shied away from - perhaps because I've eaten\u00a0very good gnocchi as well as warm mounds of elementary school paste. Then I remembered that my son and his classmates made gnocchi in sixth grade. Which begged the question, \"Are you as culinarily smart as a\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44866,"url":"https:\/\/willceau.com\/news\/2025\/04\/07\/carrot-sweet-potato-puree\/","url_meta":{"origin":22136,"position":3},"title":"Carrot – Sweet Potato Puree","author":"Tina Garceau","date":"April 7, 2025","format":false,"excerpt":"We had a surplus of sweet potatoes hanging around in the cupboard, which turned out to be the inspiration for Saturday night's soup. Simmered with carrots, celery, and onions in \u00a0chicken stock - it was the perfect complement to our grilled cheese sandwiches. 6 to 7 cups chicken stock 2\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/carrotpuree.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/carrotpuree.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/carrotpuree.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45791,"url":"https:\/\/willceau.com\/news\/2025\/09\/01\/cheesy-potato-corn-fritters\/","url_meta":{"origin":22136,"position":4},"title":"Cheesy Potato Corn Fritters","author":"Tina Garceau","date":"September 1, 2025","format":false,"excerpt":"These fritters are the perfect solution for the leftover mashed potatoes and corn on the cob in your fridge. All the ingredients are tossed in one bowl, and takes about five minutes to cook. They make a great dinner side, or topped with fried eggs at brunch. 1 cup mashed\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/PotCornFritters.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/PotCornFritters.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/PotCornFritters.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22180,"url":"https:\/\/willceau.com\/news\/2017\/05\/23\/potatoes-obrien\/","url_meta":{"origin":22136,"position":5},"title":"Potatoes O’Brien","author":"Tina Garceau","date":"May 23, 2017","format":false,"excerpt":"Potatoes O'Brien are potatoes,\u00a0pan fried\u00a0with red and green peppers, onion, and garlic. This dish\u00a0is said to have been\u00a0invented in the early 1900s, with a dispute that the recipe\u00a0originated at Boston restaurant Jerome's or possibly\u00a0Jack's in Manhattan. It\u00a0is thought to be named for William Smith O'Brien, who led the Irish revolt\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=22136"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22136\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=22136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=22136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=22136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotatoKugel.jpg?resize=640%2C480&ssl=1\")
<\/p>\n