Let me tell you, this Potato Kugel pairs fantastically with so many dishes. It’s a versatile side that can complement almost any main course. During holidays or family gatherings, this dish shines brightly alongside roasted meats like Cajun Stuffed Chicken, Cava Grill Chicken and it’s equally tasty with lighter fare, such as Tuna Macaroni Salad or Chinese Chicken Salad. If you’re vegetarian, pairing it with roasted vegetables or a lentil stew will do wonders. Serve it with a good quality apple sauce or Cream Sauce and you’re in for a treat.
Why This Recipe Is Great for You
If you’re searching for a dish that brings comfort and richness to your table, look no further than Ina Garten’s Potato Kugel. This traditional Jewish dish is baked with a golden crispy exterior, while the inside remains soft and tender.
It’s perfect for holiday gatherings, family dinners, or when you just want to treat yourself to something satisfying. The best part? It’s relatively simple to make and doesn’t require any complex ingredients — just love and a bit of patience.
You can also read the following breakfast recipes:
- Recipe of Ina Garten Pumpkin Bread
- Recipe for Blueberry Scones Ina Garten
- Panera Bread Sierra Turkey Sandwich Copycat Recipe
Ingredients and Their Stories
Now let’s dive into the ingredients. Each one of them adds a unique touch.
First, the frozen shredded hash browns. These save you the hassle of grating potatoes yourself and are just as good. Thaw them out, and they’re ready to go.
Next up, onions. They bring in a special sweetness as they cook down. They’re the unsung heroes of this dish, trust me.
Don’t forget the extra virgin olive oil. A good quality olive oil elevates the dish. It’s the glue that brings everything together.
The coarse kosher salt is essential for seasoning. It’s less dense and saltier, perfect for bringing out all the flavors.
Of course, we need a large egg. It acts as the binding agent, holding all the goodness together.
Now, let’s not overlook the thyme leaves and chives. Fresh herbs bring a burst of earthy flavors that uplift the whole dish.
Lastly, a dash of black pepper adds just the right amount of kick.
Ingredients List
- Nonstick cooking spray
- 1 teaspoon extra virgin olive oil
- 1 garlic clove
- 10 ounces frozen shredded hash browns, thawed
- 1/4 cup finely diced onions (approximately 1/2 small onion)
- 1/2 teaspoon coarse kosher salt
- 1 large egg
- 1/2 sprig of thyme (leaves only)
- 1 tablespoon chopped chives
- A dash of freshly ground black pepper
How to Make Ina Garten’s Potato Kugel
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray to prevent sticking.
2. Prepare Ingredients
Gather and measure out all the ingredients: finely chop 1/4 cup of onion, and thaw 10 ounces of frozen shredded hash brown potatoes if not already done.
3. Sauté Onions and Garlic
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onions and sauté until they are soft and translucent, about 5 minutes. Add minced garlic if you prefer. Stir occasionally to prevent burning.
4. Add Herbs and Seasonings
Add the thyme leaves and chopped chives to the skillet. Stir well to combine with the onions. Season with a pinch of black pepper.
5. Incorporate Potatoes
Add the thawed shredded hash brown potatoes to the skillet. Stir to mix the potatoes with the onion and herb mixture. Cook for an additional 2-3 minutes, allowing the potatoes to absorb the flavors.
6. Season the Mixture
Add 1/2 teaspoon of kosher salt to the skillet, stirring well to ensure the salt is evenly distributed throughout the mixture.
7. Transfer to Baking Dish
Carefully transfer the potato mixture into the prepared baking dish, spreading it out evenly.
8. Add Egg
Beat 1 large egg and pour it over the potato mixture in the baking dish, ensuring it is evenly distributed.
9. Bake
Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the kugel is golden brown and crispy on top.
10. Cool and Serve
Remove the kugel from the oven and allow it to cool slightly before serving. Enjoy your homemade potato kugel!
Recipe Notes
Frozen Shredded Hash Browns: These are a time-saver. Just make sure they’re fully thawed to avoid a soggy kugel.
Onions: Sweetness and depth — don’t rush the dicing.
Extra Virgin Olive Oil: Quality matters. A good olive oil makes a big difference in taste.
Coarse Kosher Salt: Seasoning is key. Coarse salt brings out the flavors without overwhelming them.
Egg: The glue of the kugel.
Thyme and Chives: Fresh herbs. Always. They provide a burst of flavor that dry herbs just can’t match.
Black Pepper: A little kick goes a long way.
Recipe Variations
- Cheesy Twist: Add a cup of shredded cheese into the mix before baking. I recommend cheddar or Gruyère for an extra savory kick.
- Vegetable Medley: Throw in some grated carrots or diced bell peppers for added color and nutrients.
- Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños for a bit of heat.
- Sweet Addition: A handful of raisins mixed in can give a lovely sweet and savory balance.
- Herb Experiment: Swap out the thyme and chives for rosemary and parsley for a different herbal profile.
- Gluten-free Version: Ensure your hash browns are certified gluten-free and enjoy this naturally gluten-free dish.
Frequently Asked Questions
1. Can I make Potato Kugel ahead of time?
Absolutely! Prepare the kugel and store it in the fridge for up to two days. When you’re ready to serve, reheat it in the oven until warmed through. The flavors deepen, making it even more delicious.
2. Is it possible to freeze this dish?
Yes, you can freeze potato kugel. Once baked, let it cool completely. Wrap it tightly in aluminum foil and place it in a freezer bag. It can be stored for up to three months. To reheat, thaw it in the fridge overnight and warm it in the oven.
3. What can I substitute for chives and thyme?
If you don’t have chives and thyme on hand, you can use green onions and dried oregano. While the flavor profile will be different, it will still be delicious.
4. How do I prevent my potato kugel from getting soggy?
Make sure to thaw and drain your hash browns well. You can even pat them dry with a paper towel. Also, avoid overcrowding the baking dish, ensuring even cooking and a crispier texture.
5. Can I add meat to this potato kugel?
Definitely. Adding cooked, crumbled bacon or pieces of sausage can make it a heartier and more filling dish. Just mix it in with the potatoes and bake as directed.
6. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate fresh potatoes. Make sure to squeeze out as much moisture as possible to avoid a soggy kugel.
Conclusion
Ina Garten’s Potato Kugel is a delightful dish that promises comfort and satisfaction. With its crispy exterior and tender interior, it’s a guaranteed crowd-pleaser. Easy to make and versatile, it works for any occasion.
Whether you bring it out for holiday feasts or casual family dinners, the flavors and textures will have everyone asking for seconds. Give this recipe a try, and let your table be filled with warmth and deliciousness. Bon appétit!
Ina Garten Potato Kugel
Equipment
- baking dish
- Medium Bowl
- Whisk
Ingredients
- Nonstick cooking spray
- 1 teaspoon extra virgin olive oil
- 1 garlic clove
- 10 ounces frozen shredded hash browns thawed
- 1/4 cup finely diced onions approximately 1/2 small onion
- 1/2 teaspoon coarse kosher salt
- 1 large egg
- 1/2 sprig of thyme leaves only
- 1 tablespoon chopped chives
- A dash of freshly ground black pepper
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray to prevent sticking.
Prepare Ingredients
- Gather and measure out all the ingredients: finely chop 1/4 cup of onion, and thaw 10 ounces of frozen shredded hash brown potatoes if not already done.
Sauté Onions and Garlic
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onions and sauté until they are soft and translucent, about 5 minutes. Add minced garlic if you prefer (not in original recipe but can be a great addition for flavor). Stir occasionally to prevent burning.
Add Herbs and Seasonings
- Add the thyme leaves and chopped chives to the skillet. Stir well to combine with the onions. Season with a pinch of black pepper.
Incorporate Potatoes
- Add the thawed shredded hash brown potatoes to the skillet. Stir to mix the potatoes with the onion and herb mixture. Cook for an additional 2-3 minutes, allowing the potatoes to absorb the flavors.
Season the Mixture
- Add 1/2 teaspoon of kosher salt to the skillet, stirring well to ensure the salt is evenly distributed throughout the mixture.
Transfer to Baking Dish
- Carefully transfer the potato mixture into the prepared baking dish, spreading it out evenly.
Add Egg
- Beat 1 large egg and pour it over the potato mixture in the baking dish, ensuring it is evenly distributed.
Bake
- Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the kugel is golden brown and crispy on top.
Cool and Serve
- Remove the kugel from the oven and allow it to cool slightly before serving. Enjoy your homemade potato kugel!
Notes
Video
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
Loved it. Thanks for the recipe!
Very easy to make and delicious! Pinned it for future.
Super and recommended!