ISLAND-INSPIRED POTATO KUGEL WITH SWEET ONIONS

By Faye Levy

Potato kugels are popular for Pessah because they are substantial and help satisfy when bread is not allowed. To add a Hawaiian touch, use sweet onions. The sweet Maui onions grown on that island are world famous. Often in spring many kinds of onions are fresh and sweet. If the onions in your market aren’t sweet, don’t worry.

Sauteing regular onions will make them sweeter and more mellow. That’s why I prefer to saute my onions for potato kugel, rather than making it the standard way with grated raw onions.

Kugel made of grated potatoes has a slightly crisp crust. To help the crust to form on the bottom and sides of the kugel, oil the baking dish and heat it in the oven before spooning the potato mixture into it.

3 to 4 Tbsp. vegetable oil
2 large onions, chopped
900 gr. to 1 kg. baking potatoes, peeled
3 large eggs, beaten
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup matza meal

Preheat oven to 175°. Heat 2 or 3 Tbsp. oil in a skillet, add onions and saute over medium-low heat about 10 min. or until light golden. Transfer to a large bowl.

Coarsely grate potatoes, put in large strainer and squeeze out excess liquid. Add to bowl of onions. Add eggs, salt, pepper, and matza meal.

Generously grease a 7-cup baking dish. Heat in oven for 5 min. Carefully spoon potato mixture into dish. Sprinkle with remaining Tbsp. oil. Bake about 1 hour or until brown and set.

Serves 6 to 8.