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

Ingredients

  • 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

Directions

Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish. 

Thoroughly mix eggs, oil, flour, salt and pepper in a large bowl and set aside. 

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. 

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.

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