April 22, 2011

Cast Iron Skillet Potato Kugel

3 lb Yukon Gold potatoes, grated and drained
3 jalapenos, diced
2 onions, sliced
4 eggs, beaten
2 tablespoons potato starch
1/3 cup matzo meal
freshly ground black pepper

canola oil
Preheat oven to 350.  Saute the onion and peppers in a 12 inch cast iron skillet. Toss with the remaining ingredients. Pour into the pan. Bake for 50-60 minutes or until golden. Slice and serve.

Note: Potato starch and Matzo meal are sold year round but they are especially easy to find (and often on sale) right now because of Passover. I always stock up for the rest of the year, they always have great expiration dates.

My thoughts:
I love the idea of kugel but I am always disappointed. They always seem to end up gummy or mushy instead of creamy or not crispy enough at all. I was trying to think of a good way to get a very crispy outside while still preserving a creamy inside when I thought of my cast iron skillet. It worked perfectly. I wanted it to go with my Tex Mex pot roast so I threw some peppers in with the onions for some punch and sauteed them both to bring out their flavor. Because I used my cast iron skillet, it was super crispy on all sides and the top browned up wonderfully as well. Honestly, I can't put into words how much we liked this! We ate almost the entire pan of it in two days. Shameful, really.


  1. Interesting. Never seen potato starch before, but it might be a good pantry ingredient.

  2. We're having brisket for dinner tonight and this will be the perfect accompaniment. Thanks for a great recipe.

  3. I love kugel! Always happy to have a new way of making it. Thanks!

  4. OMG! Being of Easter European heritage, I jumped to read this post. If Kugel doesn't say Easter, I don't know what does. I wish you mentioned adding a dollop of sour cream on top of each serving, for those who aren't Eastern European. It just isn't Kugel without the sour cream.

  5. Susan
    I did eat mine with sour cream! So good, I should have mentioned it.


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