Grandma’s Potato Challah Kugel (written on the back of an envelope)
Meat
This envelope has two recipes: my grandma’s giblet’s/hamburg recipe on one side, and this one on the other. I just love how this impeccably tidy and organized woman had such a haphazard means of recording her recipes which were carefully stashed and cared for in these two containers. It’s a quirk that I relate to, a napkin slightly askew in an otherwise perfectly set table. The back of the envelope lists a Sharon address with a 2 cent stamp on the envelope. My family moved west in 1957, so this recipe can’t be from much later than that.
Ingredients
- 1 large potato, grated
- 1 egg
- 5 slices of challah soaked in hot water and squeezed dry
- 1 onion, grated
- 2 tblsp chicken
Method
Mix the grated potato, egg and soaked challah. Add the chicken and grated onion and bake for 1 hour.
Notes
First of all, when my grandma didn’t specify a temperature, it almost always means she was baking at 350° F. Second, I’m not sure if this is 2 tbsp shredded chicken or 2 tbsp schmaltz (chicken fat), but my guess is it’s the latter. That said, she usually would just say schmaltz, not chicken fat. So… I dunno? 