Watch: Yussi Weisz – Kugel Just Like Bubby Used to Make


Get the recipe for this delicious potato kugel here!… You might say there’s nothing quite as good as a warm, slowly-baked, fresh out of the oven potato kugel. Well, this hand-grated, pan-fried potato kugel will make you forget all about that. And trust us, for best results, eat it right out of the pan!




  1. My mother O”H put no onion into the kigel. She used a heavy steel pot not a frying pan and first put the pot of kigel in a 450 degree oven for about 40 minutes then put it on the blech for Shabbos. It wasn’t as runny as what we saw above but firm inside and light brown and crispy on the outside. It was about 5-6 inches high. A mechaya!


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