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Subject: Swiss Potato Kugel?
Newsgroups: rec.food.cooking

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From: The Ranger 
Date: Tue, 05 Dec 2000 04:32:26 GMT
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This recipe listed, "4 cups shredded or diced cooked peeled potatoes (about
4 medium)."

I'm curious: how does one shred cooked potato? Would this be hash browns?

The Ranger

Swiss Potato Kugel (from _Taste_of_Home_, August/September 2000 Issue of the
Savings Pack)

INGREDIENTS:
    1 cup finely chopped onions
    2 Tbs. butter or margarine
    4 cups shredded or diced cooked peeled potatoes (about 4 medium)
    2 cups (8 oz.) shredded Swiss cheese
    1/4 cup all-purpose flour
    1 tsp. salt
    1/4 tsp. pepper
    3 eggs
    3/4 cup half-and-half cream
    tomato slices and fresh thyme, optional

METHOD:
    In a large skillet, sauté onions in butter until tender. Remove from the
heat; add potatoes. Toss cheese with flour, salt, and pepper; add to skillet
and blend well. In a small bowl, combine egg and cream. Stir into potato
mixture. Spoon into a greased 9" square baking dish. Bake, uncovered, at
350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into
squares. Garnish with tomato and thyme if desired. Yield: 9 servings.
Editor's Note: This recipe can be prepared the day before, covered and
refrigerated overnight. Remove from the refrigerator 30 minutes before
baking. Bake for 30-40 minutes.

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From: Gargoylle 
Date: Mon, 04 Dec 2000 22:49:14 -0600
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The Ranger wrote:
>I'm curious: how does one shred cooked potato? Would this be hash browns?

I'm not an expert, but I would say shred, then cook.

Gar

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From: Robert Rothman 
Date: Tue, 05 Dec 2000 07:01:43 GMT
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If you try to shred first, the cooking process will likely produce some
wonderful wallpaper paste--the shredded potatoes will just fall apart in the
boiling water.  I'd cook the potatoes whole in their jackets, peel, and then
shred on a grater.

Incidentally, hash browns are a very close relative of another classic Swiss
dish, rosti (it's spelled with two little dots over the "o" but I don't know
how to make my computer do that).  In it's simplest form, it's just potates
and onions fried in butter, into a sort of pancake.  In other variants, it
contains many of the same ingredients as your recipe (such as cheese) but is
fried instead of baked.  Rosti is sometimes prepared with raw potatoes,
sometimes with precooked potato.

                    RPR


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