Caramelized Onion Sriracha Potato Kugel Casserole
Recipe type: Side
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 servings
Potato Kugel Casserole with Caramelized Onions and Sriracha! Oh my!
  • 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
  • ½ cup vegetable oil
  • 4 Tablespoons Panko breadcrumbs (can use matzo meal or gluten free breadcrumbs)
  • ¼ cup Sriracha (more if you like it extra spicy!)
  • 2 teaspoons salt, divided
  • ½ teaspoon pepper
  • Scallions for garnish, if desired
  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.
Recipe by What Jew Wanna Eat at