Easy holiday potato kugel

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15 min


1 h 15 min


6 servings

Easy holiday potato kugel

© Royalty-Free/Masterfile

This year, light up the Hanukkah table with star dishes from Bubbe's Kitchen (Raincoast), written by the National Council of Jewish Women of Canada, Vancouver Section.


  • 3 eggs
  • 1/4 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 large onion
  • 3 large Yukon Gold potatoes , about 750 g


  • Preheat oven to 350F (180C). Lightly spray an 8-inch (2-L) square baking dish with cooking spray. In a large bowl, whisk eggs with flour, oil and salt. It’s all right if a few lumps remain. Grate onion using large holes of a box grater. Or cut onion into quarters and grate in food processor using medium-size grater disc. Don’t clean grater or food processor. Peel potatoes, then grate the same way as onion. They should measure about 4 cups (1 L). Whisk egg mixture. Stir in onion and potatoes until mixed. Turn into baking dish. Press down into pan. Smooth surface. Bake in centre of oven until top is golden and edges are browned, 1 hour. Kugel can be baked alongside Roasted Rosemary Lamb Leg for its last hour of roasting. Let stand 10 minutes before serving. Slice into triangles.

Nutrition (per serving)

  • Calories
  • 134,
  • Protein
  • 4 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 5.6 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 313 mg.