Potato Kugel
This recipe is an iconic Jewish Ashkenazi dish usually served on Shabbat. There is a tradition to eat hot food on Shabbat despite not being able to light a fire or use electricity on Shabbat. Dishes like Kugel were developed just for this purpose as it can withstand being warmed for many hours and continues to develop in flavor rather than dry out. To me, this represents the way that Jewish people try to make the best of the situation that they are in. During times of extreme poverty, they used whatever they could find to honor to observe their traditions. They mixed oil, eggs, and potatoes, items that were cheap and ready available, to make something warm, wonderful and delicious that fells like a hug from the inside out.
5 lbs Yukon gold potatoes, peeled
1 yellow onion
6 eggs, lightly whisked
1 tablespoon plus one teaspoon of kosher salt
1 cup oil
Preheat the oven to 450 F.
Place your peeled potatoes in water so they don’t brown.
In a food processor fitted with the kugel blade. Run all your potatoes and your onion.
In the meantime, place your oil in a 9x13 pan and heat it in the oven until hot – about 5 minutes.
Mix your potato and onion with the eggs and salt in a large bowl. Then pour in the hot oil. Careful, work slowly so it doesn’t splash and burn.
Mix it all together and pour it all into your 9x13 pan. Cake for an hour at 450 F and then lower to 350 F for another hour.
Remove from oven and enjoy hot or warm