I was about to try a Potato Kugel recipe, to share with my friends who are planning their Passover menu, but a young lady I work for, shared this wonderful recipe for Potato Kugel Cups, posted on another site.
I thought this was a wonderful idea, and decided to give it a try.
Very quick and easy process of preparing a traditional Passover dish, with a modern twist. It presents itself nicely, and tastes scrumptious.
Excellent idea for individual servings, making it so easy to handle, rather than scooping out portions out of a casserole dish.
I did not have enough individual baking containers, so I used a muffin pan, which was even more convenient.
For serving, I removed them from the pan, and arranged them on a serving platter, surrounded by lettuce leaves and carrot shavings, as in this picture of a single serving.
This recipe produced 6 muffin size cups of Potato Kugel, or if you want smaller portions, you can use cupcake pan, and most likely make 12 potato cups.
If you noticed, I placed a sheet of Aluminum Foil under my muffin pan, to catch any oil drippings spilling out of the cups, because I overfilled them, and my oven would have been a mess.
- 6 large potatoes (I used Russet Baking Potatoes – they are less watery), grated on a large eye grater, or food processor
- 1 large onion, grated on a fine eye grater ( or in a food processor)
- 3 large eggs, slightly beaten
- 2 tsp. kosher salt
- 1 tsp. black pepper, ground
- cooking spray
- Clean, peel, and grate potatoes (keep peeled potatoes submerged in cold water to prevent from browning).
- Place grated potatoes on a strainer to drip off any excess liquids, until ready to mix.
- Add the shredded onions.
- Preheat the oven to 425 degrees F, along with the muffin/cupcake baking pan.
- Beat the eggs with salt and pepper.
- Place the grated potatoes and onion into a medium bowl.
- Mix in the egg mixture, until evenly distributed.
- Remove the muffin/cupcake pan from the oven, and generously spray each cup with cooking spray
- Scoop out potato mixture, to fill each cup about 3/4 full, until you use up all your potato mixture.
- Place the pan back in the oven, on the middle rack, and bake uncovered for an hour, or until the tops become crunchy.
- Remove from the oven, and let them rest for a minute or so.
- Using a plastic knife (so you don’t scratch your pan) loosen up the cups around the edges, and slide them out onto a serving platter.
- Best served warm. However, may also be made ahead of time, and heated in the microwave, or on a baking sheet in the oven.
These individual Potato Kugel cups make a great accompaniment to any meat dish, or can be served with apple sauce, or any way you like them.
Enjoy your Passover meal.
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