Sunday, February 12, 2012

Hash Brown Potato Kugel

Who knew you could make
a kugel from ready-made
Hash Browns?
After my Hash Brown Potato Latke recipe appeared in the Chicago Tribune, I got an email from, and then spoke on the phone with, a representative of the Simply Potatoes Company thanking me for referencing their product in my article (so cool and so nice of them!).  I also got calls and emails from people asking me where they could buy the Simply Potatoes because after the article appeared the local stores were sold out – amazing!  Afterwards though, I had a bit of a problem.  I had bought so many packages of the hash brown potatoes that I had a few left over – there were only so many potato latkes my family could eat…regardless of how good they were!  Even my family has its limits.  So, I put my remaining two bags in the freezer with a non-binding commitment to the Simply Potatoes people that at some point in time I was going to make a Hash Brown Potato Kugel.  Just for the record, I do not get any kickbacks from the Simply Potatoes people (although I wouldn’t mind one LOL!).  I just really like using their product.

My Norene Gilletz version
of the Potato Kugel
To make my Hash Brown Potato Kugel I turned to my absolute all-time favorite potato kugel recipe. It’s from a cookbook written by one of my favorite authors, and I’ve been making this kugel recipe from The Pleasures of Your Processor by Norene Gilletz since I first got married.  In the past year I’ve actually gotten to know Noreen a little bit and she’s awesome, and so are her recipes.  Simple, but completely excellent.  Now that I have my newer, larger, freakishly powerful food processor I make huge batches of the potato kugel recipe (as long as I can get help peeling all those potatoes!).  When trying to plan this weeks’ menu I decided to go for it and make the Hash Brown Potato Kugel using my favorite basic potato kugel recipe but substituting the hash browns for the raw potatoes.  No guests this week, so no matter how the kugel turned out just my family would be the guinea-pigs.

In the end the kugel was incredibly easy to make.  I tossed all the ingredients into one big bowl, mixed it up, put it in a pan and baked it.  It doesn’t get much easier than that!  Compared to the “old-fashioned” ground potato version that I also made today, the Hash Brown Potato Kugel didn’t brown on top quite as nicely as the tried and true one – but it did have beautiful crispy edges.  I guess as you might expect, scratch is best but if you need a terrific shortcut – Simply Potatoes is the answer (is my case of Simply Potatoes in the mail yet?  Just kidding!).

Hash Brown Potato Kugel
2              packages             Simply Potatoes Hash Browns (1.25 pounds each)
1              large                    onion (or two medium/small), finely chopped (I use a food processor)
3              large                    eggs
¼             cup                      oil
¼             cup                      flour
1 ½          teaspoons            salt
¼             teaspoon             black pepper
                                           non-stick vegetable spray

Preheat oven to 350° F.  Spray a 9x13 inch pan with non-stick vegetable spray.  Set aside.

Place all the ingredients in a large bowl.  Mix until thoroughly combined, then transfer to prepared baking dish.  Bake for 60 minutes until golden brown.

 All the ingredients....
 You've seen these Hash Browns before!
(All the ingredients mixed together)
 Put it in a pretty kugel pan then bake!
 Can't wait to eat it...and it was so easy to make!! 

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  1. Sharon can I make this for passover? Substitute matzo meal for flour?

    1. I would substitute potato starch instead of the flour. I usually like to pair like flavors and find that even when I make a traditional potato kugel I use potato starch during the year.

    2. I didn't have any flour so i used maztah meal. also, they were out of simply potatoes so I used the frozen shredded plain hash browns and it came out great. thanks

  2. Replies
    1. This makes one 9x13 inch pan. Depending upon how big you make the slices between 16 and 24 slices (unless you have a very hungry shnukering family who stealthily cut off small pieces to nosh without anyone seeing - then I'd make two for shnukering and one for the meal!)