Grated Potato Kugel

Spring 2014
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food and drink

BY: Lucy Waverman

Kugels are usually heavy, eggy baked dishes.Mine is light and really tasty. Omit the mushrooms if preferred, but they add some flavour to the potatoes. It’s easiest to chop the mushrooms in the food processor.

MUSHROOM FILLING
6 tbsp (90 mL) olive oil
1 lb (500 g) mixed mushrooms, finely chopped
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped fresh tarragon
or 1 tsp (5 mL) dried
Salt and freshly ground pepper
3 lbs (1.5 kg) Yukon Gold potatoes, peeled(about 6)
2 eggs, lightly beaten

1 Heat 2 tbsp (30 mL) olive oil in a large, nonstick skillet over medium-high heat. Add mushrooms and cook for 6 minutes, stirring until mushrooms are tender and moisture has evaporated. Add lemon juice, garlic and tarragon and cook for 1 more minute. Remove from heat and season with salt and pepper. Transfer mixture onto a plate and reserve.

2 Grate potatoes on the shredder blade of food processor or the grating blade of a mandolin. Combine with eggs in a large bowl and season with salt and pepper.

3 Heat 2 tbsp (30 mL) oil in same skillet over medium-high heat. Divide potatoes in half and place one-half in the skillet. Top with the mushroom mixture. Seal with second layer of potatoes. Fry on medium heat for 5 to 6 minutes or until the base is golden.

4 Run a heat-safe spatula between the kugel and the skillet to loosen it. Flip out onto a plate. Add remaining 2 tbsp (30 mL) oil to the hot pan and slide uncooked side back into skillet. Continue to fry until golden and potatoes are tender, about 6 to 10 minutes. Flip onto serving plate and cut in wedges.

Serves 6 to 8