cast iron potato kugel

Cast Iron Potato Kugel Recipe

Crisp on the outside, but fluffy and flavorful on the inside.

We were after an easy yet super savory potato dish that was crisp on the outside but had a tender, fluffy interior. We used shredded russet potatoes for their starchiness and treated them with a saltwater solution to keep them from oxidizing to an unappetizing gray tinge. We flavored the spuds with sautéed onions and a generous amount of rendered chicken fat (schmaltz) and added eggs to bind it all together. Using a preheated cast iron skillet gave us an extra-crispy edge.

You can find rendered chicken fat (schmaltz) in the frozen foods section of larger supermarkets. If you can’t find it, you can substitute extra virgin olive oil. We prefer using the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. Making this kugel in a well-seasoned cast-iron skillet ensures that it will have a crisp crust, but if you don’t have one, you can use a 10-inch ovensafe nonstick skillet. Serve with sour cream, if desired.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cast iron potato kugel

Cast Iron Potato Kugel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Preheating your cast iron ensures this classic kugel has those coveted crispy edges.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 6 Tbsp rendered chicken fat (schmaltz), divided
  • 2 cups finely chopped onions
  • ¾ tsp salt, plus salt for tossing potatoes
  • 3 lb russet potatoes, unpeeled
  • 4 large eggs
  • 1 ¼ tsp pepper
  • 1 Tbsp minced fresh chives

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 425°F. Heat 2 Tbsp chicken fat in a 10-inch cast iron skillet over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl and set aside.
  2. Whisk 2 cups water and 2 Tbsp salt in large bowl until salt is dissolved. Fit food processor with the shredding disk. Peel potatoes and halve or quarter lengthwise as needed to fit through the processor feed tube. Shred potatoes. Transfer potatoes to saltwater and toss briefly to coat.
  3. Drain potatoes in a colander. Place one-quarter of shredded potatoes in the center of a clean dish towel. Gather ends of towel and twist tightly to wring out excess moisture from potatoes. Transfer dried potatoes to the now-empty bowl. Repeat 3 more times with remaining potatoes. Stir eggs, pepper, onions and remaining ¾ tsp salt into potatoes until thoroughly combined.
  4. Heat remaining ¼ cup chicken fat in now empty skillet over medium-high heat until just smoking. Add potato mixture to skillet and distribute it into even layer but do not press down or smooth top. Cook for 1 minute to set bottom.
  5. Transfer to oven and bake until kugel is lightly browned on top, about 45 minutes. Let cool for 5 minutes. Cut into wedges in skillet. Sprinkle with chives and serve.
  • Author: Tucker Shaw
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Ashkenazi

6 comments

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Susan Sheppard

    This sounds deliciously yummy. Would love to be able to prepare this dish. Unfortunately, I’m not strong enough to use a cast iron skillet, filled with pounds of potatoes.






  • Marg

    What size of cast iron pot should be used?
    Also, would glass/ceramic dish work for this recipe?

    • The Nosher

      Hi Marg, the recipe calls for a 10-inch cast iron skillet. We have not tested this recipe using a glass or ceramic dish, but in the introduction Tucker notes: “Making this kugel in a well-seasoned cast-iron skillet ensures that it will have a crisp crust, but if you don’t have one, you can use a 10-inch ovensafe nonstick skillet.” Rachel at The Nosher.

  • Angela Lloyd Morgan

    My Mother added Medium Matzo Meal to her Potatoe Kugel and she used Mashed Potatoes Eggs schmaltz and chopped onion, cooked in a deep glass oven dish in the Oven.






Keep on Noshing

How to Freeze Matzah Ball Soup

We guide you through every step of the process.

How to Freeze Challah

5 tried-and-true tips to freezing perfectly every time.

Cholent Pot Pie Recipe

The comforting Shabbat stew with a modern twist.