“ONLY FIVE INGREDIENTS!?!?!?…..”
Yes, that was my first thought when I read about the #SundaySupper challenge this week. Five ingredients or less…. but salt, pepper, and water don’t count as an ingredient. (gee, thanks!) As I started to ponder the dishes I could prepare, my mind immediately flashed to kugel.
For those of you that have enjoyed a good kugel, you know that there are many, many types of kugel. (generally, kugels are classified into one of two categories– either sweet or savory) And for each type of kugel, there are about a thousand variations on that type. Also, everyone swears that their kugel is “the” kugel recipe, so you can take it with a big grain of kosher salt when I tell you that my potato kugel recipe is “the” potato kugel recipe.
- 4 large russet potatoes
- 1 large yellow onion
- 3 eggs
- 2 Tbsp flour (can substitute matzah meal during passover)
- 1/4 cup vegetable oil, plus oil for the baking dish
- 1 tsp Kosher salt and 1/2 tsp black pepper (my “free” ingredients)
Preheat oven to 350 degrees. Peel the potatoes and grate them using a food processor. (you can grate them by hand, but a food processor is much easier!) Then, remove the skin from the onion and grate that as well. Place the potato and onion mixture into a large bowl and allow to rest for about 5 minutes. Meanwhile, in a small bowl, lightly beat the eggs. Add the 1/4 cup of vegetable oil to the eggs and mix lightly. Add the flour, 1 generous tsp of Kosher salt, and 1/2 tsp black pepper to the egg/oil mixture and combine. The mixture will be lumpy, but don’t worry about that. Set the mixture aside.
Take a 13×9 inch glass baking pan and pour enough vegetable oil on the bottom of it to lightly coat the entire bottom of the pan. This is not just for “greasing” the pan, but this will help to cook and brown the outside of the kugel. Place that pan in the pre-heated oven to heat up the oil.
Now, return back to the large bowl of potatoes and onion, and drain the liquid out from the bowl. Press on the potatoes and onions to try and squeeze and drain as much of the water out of the mixture that you can. (This is very important otherwise you’ll have an extremely soggy kugel! No one likes a soggy kugel.) When you’ve drained out as much water as you can, pour the egg mixture into the large potato/onion bowl and mix until combined.
Remove the pre-heated, oiled pan out from the oven and CAREFULLY spoon the potato mixture into the hot pan. This is the most “dangerous” part of the process because the hot oil can splatter and burn if you’re not careful. Also, you’ll want to make sure that your potato mixture is not “cold” because you don’t want your hot, glass pan to crack. I’ve never had this happen, but I’m very cautious with how I perform this step.
Put the kugel back in to the oven and increase the temperature to 400 degrees. Cook for 1 hour or until the top of the kugel is golden brown.
Make sure to check out the rest of the #SundaySupper recipes. They all feature 5 or Less ingredients! For a bunch of Foodies, this is quite an accomplishment.
Breakfast, Starters, Butters and Jams:
Pa Jun or Korean Scallion Pancakes – Kimchi Mom
Homemade Instant Oatmeal – Home Cooking Memories
GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
Caprese Bites – My Catholic Kitchen
So Simple Pizza Puffs – Hip Foodie Mom
Toast Topper #11: Allspice Peach Butter – What Smells So Good?
Strawberry Balsamic Jam – The Messy Baker Blog
Broccoli and Feta Frittata – Kwistin’s Favorites
Fresh Basil and Tomato Pasta – I Run For Wine
Gulasch – Galactosemia in PDX
Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
Appley Kielbasa – The Meltaways
Shrimp Stuffed Potatoes – Juanita’s Cocina
Hawaiian Chicken Sandwiches – Supper for a Steal
Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
Crockpot Chicken Tacos – The Hand That Rocks The Ladle
Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
Peanut Butter Noodles – In the Kitchen with Audrey
Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
Herbed Butter Pork Chops – Brie’s Bites
Creamy Ham Linguine – The Daily Dish Recipes
Pesto, Tomato & Feta Pizza – Momma’s Meals
Quick Black Bean Burritos – Diabetic Foodie
Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
Stuffed Shells – Cravings of a Lunatic
Potato Kugel – From Fast Food to Fresh Food
Garlic Butter Fried Rice – My Trials in the Kitchen
Goat Cheese Alfredo – Family Foodie
Roasted Moroccan Rack of Lamb – Maroc Mama
Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
Grilled Polenta Cakes – Lovely Pantry
Nutella Ice Cream – Shockingly Delicious
Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
Honey Macaroons – Pippis In the Kitchen Again
Strawberry Frozen Yogurt – Damn Delicious
Homemade Caramel Sauce – Chocolate Moosey
Easy Chocolate Chilli Fudge – Soni’s Food for Thought
White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
Chocolate-Caramel Ice Cream – Basic N Delicious
Pumpkin and Chocolate Swirl Cheesecake – Baker Street
Peanut Butter Cup Popcorn – Mom’s Test Kitchen
Five Most Food Friendly Wines – ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 6:00 pm (Central) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers. See you then!