Cooked Potato Kugel and Variations

Title:
Cooked Potato Kugel and Variations

Yield:
6 Servings

Categories:
Passover,
Potatoes




Ingredients:





     4    Potatoes


     4    Eggs, separated


          Salt and pepper to taste


          Oil






 Cook potatoes until they begin to soften but still firm. Grate fine. Beat


 yolks with salt and pepper. Add potatoes. Make snow with whites. Fold into


 potato mixture. Heat oil in 9 inch square pan. Pour in potato mixture. Bake


 at 350f degrees for 40 minutes.


 


 Chremslech Prepare cooked-potato-kugel mixture. Fry as individual latkes.


 


 Potato Farfel Prepare cooked-potato-kugel mixture. Cover bottom of frying


 pan with oil. Heat oil; pour mixture into pan. As bottom browns, keep on


 turning crust over with spatula, slightly chopping big pieces. Leftovers


 may be refrigerated and rewarmed as needed.


 


 Source: Torah Prep High School for Girls Passover booklet


 


 Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997