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Carrot-Potato Kugel

A Passover standby, this potato kugel gets a springtime upgrade with the addition of carrots while still remaining a comfort food classic.

Serves 8
Ready in 70 mins
Prep time 20 mins
Cooking time 50 mins
236 calories per serving


> 4 tbsp olive oil, divided
> 1 medium onion
> 2 1/2 lbs russet potatoes
> 1 (10 oz) pkg shredded (matchstick) carrots
> 3 large eggs, beaten
> 1/3 cup matzo meal
> 1/2 tsp thyme
> 1 tsp salt
> 1/4 tsp black pepper


Preheat oven to 400°F. Grease a 9x13-inch baking dish with 2 tbsp oil. Place in oven for 10 min., until hot.
Meanwhile, using the shredding disk attachment on a food processor, shred the onion. Transfer mixture to a large bowl. Peel and quarter the potatoes, placing in a large bowl of cold water. Shred potatoes through the food processor attachment. Remove and blot heavily with paper towels to remove liquid. Transfer to the bowl with the onion, stirring in the carrots.
To potato mixture, add the eggs, matzo meal, thyme, and remaining 2 tbsp oil. Season with the salt and pepper. Mix until potato and carrot strands are well coated.
Carefully remove baking dish from oven and spread kugel mixture into an even layer in pan. Bake 45–50 min., until golden on top and potatoes are tender. Cut into squares to serve.

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