Kugel And The Hot Condiment: Caramelized Onion Sriracha Potato Kugel

Pair your break-the-fast kugel with Sriracha, the most of-the-moment sauce, for a Yom Kippur treat that's hot and sweet.

Jewish Week Online Columnist
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Jewish holidays: it's feast or fast, but when you fast you still eat a huge meal. Either way, it's all about the food.

When it came time for Yom Kippur break fast growing up, there were certain things that had to be on the table. Bagels from one particular shop (“The water shipped in from NYC makes them the best!”), a huge spread of lox, schmear and pickled things, and of course Bubbe’s potato kugel. With it’s crispy top and fluffy base, no wonder this was a break fast staple. I would go one step beyond and swipe cream cheese on top of my piece, because it had been 24 hours since my last meal and no one could stop me!

When it came time to recreate Bubbe’s famous kugel, I took the traditional onions and caramelized them for extra sweetness, and added Sriracha for heat.

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her Bubbe’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. Her work has been featured on Bon Appetit, Daily Candy, The Today Show blog and she also has a monthly column in The Jewish Outlook. You can follow her on Twitter, Pinterest and Facebook and watch her cooking videos on Google+.

 

 

 

Ingredients: 
1 tablespoon extra virgin olive oil
8 large russet potatoes, about 7 pounds
3 large onions, about 2.5 pounds, sliced thin
1 tablespoon honey
5 eggs
1/2 cup vegetable oil
4 Tablespoons Panko breadcrumbs
1/4 cup Sriracha (more if you like it extra spicy!)
2 teaspoons salt, divided
1/2 teaspoon pepper
Scallions for garnish, if desired
Recipe Steps: 
To caramelize onions, heat a wide, sauté pan over medium high heat. Add olive oil and heat. Then add onion slices and ½ teaspoon salt and stir. Lower heat to medium low and cook 40-60 minutes, stirring occasionally, until onions are golden brown. Add a little water to the pan if it the onions start to dry out. The add honey and cook for 1 more minute. Set aside.
Pre-heat oven to 375 degrees F. Grease a 13 x 9 inch pan with butter or oil.
In a large bowl, whisk together eggs, vegetable oil, Panko breadcrumbs, Sriracha, 1 ½ teaspoons salt and pepper.
Grate the potatoes with a hand grater or food processor and squeeze out excess moisture with towels. Add potatoes to the egg mixture and mix until combined.
Pour into the 9 x 13 inch pan and bake, uncovered, for 60-75 minutes until golden brown and a knife inserted comes out clean.
Garnish with scallions if desired.