Caramelized Onion Sriracha Potato Kugel Casserole
Potato Kugel Casserole with Caramelized Onions and Sriracha! Oh my!
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 (can use matzo meal or gluten free 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)
Instructions
- 1
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.
- 2
Pre-heat oven to 375 degrees F. Grease a 13 x 9 inch pan with butter or oil.
- 3
In a large bowl, whisk together eggs, vegetable oil, Panko breadcrumbs, Sriracha, 1 ½ teaspoons salt and pepper.
- 4
Grate the potatoes with a hand grater or food processor and squeeze out excess moisture with towels. Add potatoes and caramelized onions to the egg mixture and mix until combined.
- 5
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. Let cool 10 minutes before eating.
- 6
Garnish with scallions if desired.
- 7
Reheats well in the oven, but it doesn't freeze so great.