Ina Garten Potato Kugel
Ina Garten's Potato Kugel is a classic Jewish dish that has become a beloved side of many holiday meals and gatherings. Its made of shredded potatoes, onions, and eggs. It has a crisp exterior with a soft interior and is full of flavor from the combination of thyme, pepper, chives, eggs, and salt.
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Servings: 2
Calories: 380kcal
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
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.