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Crispy Cast-Iron Potato Kugel
The secret to an exceptionally crispy potato kugel is baking it in a preheated cast-iron skillet. This traditional savory casserole combines grated russet potatoes, onions, and rich chicken schmaltz or oil for a deeply comforting side dish. The hot pan sears the edges the moment the batter hits it, guaranteeing a golden crust that shatters when you bite into it, while the center stays perfectly tender. It's a classic holiday staple that easily doubles as a hearty weekend brunch.
Equipment
- Oven
- Cast iron skillet
Ingredients
- 4 lb. russet potatoes, peeled and cut into medium-size chunks
- 1 large (12-oz.) yellow onion, peeled and cut into chunks
- 1 Tbsp. plus 1 tsp. kosher salt
- 1 tsp. black pepper
- ½ cup peanut oil, canola oil, or chicken schmaltz (rendered chicken fat), divided
- 6 large eggs
Instructions
- 1Place a 10-inch cast-iron skillet into the oven and preheat it to 400°F. Shred the peeled potatoes and onion using a food processor or the large holes of a box grater.
- 2Transfer the shredded vegetables in small batches to a piece of cheesecloth or a clean kitchen towel. Squeeze the excess liquid out of the mixture into a large glass bowl. Removing this moisture is the secret to a crispy crust.
- 3Move the squeezed potato and onion mixture into a separate large bowl. Allow the extracted liquid to sit undisturbed for 5 minutes so the potato starch can settle at the bottom.
- 4Gently pour the liquid out of the glass bowl and discard it, making sure to keep the settled starch at the bottom. Scrape that starch into the bowl containing the shredded potatoes. Stir in the kosher salt, black pepper, and 1/4 cup of the oil or schmaltz.
- 5Crack the eggs into a medium bowl and beat them with an electric mixer on medium-high speed for 1 minute until they become foamy. Pour the beaten eggs over the potato mixture and toss everything together.
- 6Carefully take the hot skillet out of the oven. Pour 2 tablespoons of oil into the pan and tilt it to coat the bottom and lower sides. Spoon the potato mixture lightly into the skillet without packing it down. Keeping the mixture loose helps it cook evenly.
- 7Drizzle the final 2 tablespoons of oil over the top of the potatoes. Bake in the preheated oven for 55 minutes to 1 hour, until the top is crispy and the middle is tender. Let the kugel rest for 5 minutes before slicing into wedges.
Notes
- Fat choice: Chicken schmaltz provides the most traditional, savory flavor, but peanut or canola oil works perfectly for a vegetarian option.
- Make ahead: You can grate the potatoes ahead of time, but keep them submerged in cold water to prevent browning. Drain and squeeze dry just before mixing.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through and crispy again.