Recipe courtesy of Corky Pollan

Potato Kugel

This potato kugel has all the flavor and deliciousness of potato latkes but takes only half the work, making it especially wonderful for Hanukkah.
  • Yield: Serves 6 to 8
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6 large eggs

1/2 cup canola oil

4 tablespoons flour

1 tablespoon kosher salt

1 teaspoon ground pepper

8 medium russet potatoes

2 medium onions


  1. Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish. 
  2. Thoroughly mix eggs, oil, flour, salt and pepper in a large bowl and set aside. 
  3. Peel and coarsely grate potatoes and onions in a food processor. Let stand 5 minutes, then divide the mixture into 3 to 4 batches. Wrap each in a kitchen towel and squeeze out the excess liquid. 
  4. Add the potato-onion mixture to the eggs and mix by hand until incorporated. Pour into greased baking dish and bake uncovered until brown and a toothpick, or knife, inserted in the middle comes out clean, about 1 hour.