Reviewed: Jan. 8, 2011

This is far from Kugel. This is more of a potato pancake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Reviewed: Sep. 13, 2010

I plan to make this again and again and again. I baked it in a 9x13 pan for the exact time and temp suggested. It turned out perfectly!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

K. McEvoy

Reviewed: Apr. 2, 2010

Very Good, I add Sausage & Bacon. if you add the meat don't add oil.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

frankaff

Cooking Level: Professional

Home Town: Spokane, Washington, USA

Reviewed: Mar. 29, 2010

We prepared it for dinner tonight and it was loved by all! I baked it in 2 casserole dishes rather than a loaf pan this time but I will do the loaf pan next time for more moist finish. The onion & cheese added a lot to the flavor. We really enjoyed it! Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Desert Moon

Cooking Level: Expert

Reviewed: Jan. 9, 2010

this recipe was awful, i think that the potatoes should have been cooked, cooled and then shredded. my potatoes were still hard. I also think there were too many eggs!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Christina

Reviewed: Dec. 23, 2009

This is a really delicious dish, and it's pretty easy to make. I use my food processor for the potatoes, onions, and cheese, so that cuts down the prep time significantly. I cut the oil in half because it's a bit greasy as is, and I cut the onion in half because my husband doesn't like a lot of onions. It still has the onion flavor, but just not as strong. This definitely makes too much to fit into a 9 x 5 loaf pan, so I use a loaf pan and a round casserole when I make the full recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Haven

Cooking Level: Intermediate

Reviewed: Nov. 7, 2009

This recipe was very easy and good...but I sauteed the onions first..as my husband doesn't like them either. To me the potatoes really need the onions...but when cooked first...the flavor is very different. I use this method for potato pancakes as well.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Debbie

Reviewed: Jan. 9, 2009

This was great. The food processor speeds things up, but peeling takes a long time too. I might try leaving the peal on next time. I used low fat cheddar, less oil (2 Tbsp), and only two eggs (because I didn't have any more) and it turned out great.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Reviewed: Nov. 2, 2008

I halved the recipe, used frozen shredded hash browns, and used salt free Spike rather than salt, but otherwise kept to the recipe. Good taste, but next time I think I'll do more to spice it up a bit. Looking forward to some leftovers tomorrow for breakfast...! Thanks for a good potato side-dish!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: May 2, 2008

Delicious! I definitely will make this again. I made it for my boyfriend and friends, who have had very little exposure to traditional Jewish dishes. They loved it! Like other reviewers, I recommend the use of a food processor to shred all the ingredients. Also, I'd use a folded piece of cheesecloth or a very clean baker's towel to squeeze the water out of the potatoes, its easier than using a colander. The flavor and consistency of the kugel was perfect, especially with a dollop of sour cream. Many Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful