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Crispy Potato Kugel's picture
  Baking potatoes 4 Pound, peeled (About 6 Medium Pieces)
  Onion 1 Large
  Eggs 2 Large
  Salt 1 Teaspoon (To Taste)
  Butter/Margarine 6 Tablespoon, melted (3/4 Stick, Non Dairy Or Regular)
  Matzah meal 2 Tablespoon
  Margarine/Butter 2 Tablespoon (Non Dairy Or Regular)

Place the oven rack in the upper third of the oven and preheat it to 400°F.
Grate the potatoes and onion in a food processor with the shredding disk or with a hand grater.
Place in a colander and drain well, squeezing out excess moisture.
In a large bowl, whisk the eggs, salt, melted margarine, and matzah meal.
Stir in the potato-onion mixture until well combined.
To bake, place 2 tablespoons margarine in a 9 x 1 3-inch baking dish.
Melt in the oven or microwave.
Tilt the dish to coat evenly with margarine.
Pour the potato mixture into the dish and spread evenly.
Bake, uncovered, at 400 F for 15 minutes.
Reduce the oven heat to 375°F and continue baking for 45 more minutes, or until the top is crisp.
Cut into squares to serve.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2670 Calories from Fat 960

% Daily Value*

Total Fat 109 g167.3%

Saturated Fat 54.1 g270.5%

Trans Fat 0 g

Cholesterol 616.5 mg205.5%

Sodium 2199.4 mg91.6%

Total Carbohydrates 382 g127.3%

Dietary Fiber 29.9 g119.5%

Sugars 25.3 g

Protein 59 g117.3%

Vitamin A 76.7% Vitamin C 210.9%

Calcium 38.4% Iron 100.7%

*Based on a 2000 Calorie diet

Crispy Potato Kugel Recipe