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.

 

Ingredients:

  • 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

Directions:

  1. Clean, peel, and grate potatoes (keep peeled potatoes submerged in cold water to prevent from browning).
  2. Place grated potatoes on a strainer to drip off any excess liquids, until ready to mix.
  3. Add the shredded onions.
  4. Preheat the oven to 425 degrees F, along with the muffin/cupcake baking pan.
  5. Beat the eggs with salt and pepper.
  6. Place the grated potatoes and onion into a medium bowl.
  7. Mix in the egg mixture, until evenly distributed.
  8. Remove the muffin/cupcake pan from the oven, and generously spray each cup with cooking spray
  9. Scoop out potato mixture, to fill each cup about 3/4 full,  until you use up all your potato mixture.
  10. Place the pan back in the oven, on the middle rack, and bake uncovered for an hour, or until the tops become crunchy.
  11. Remove from the oven, and let them rest for a minute or so.
  12. 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.
  13. 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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5 Responses

  1. Marilyn

    March 19th, 2013 at 8:28 am

    1

    Thanks.. those look great.. I will be making them and let you know if they pass the test! My grandchildren will be here for 2 weeks around Easter!! I am making a list of things to cook along with crafts! Pysanky?? no too young!! LOl

  2. Suburban Grandma

    March 19th, 2013 at 5:43 pm

    2

    I never had the regular Potato Kugel, but these are pretty tasty. Potato Pancakes are still my favorite!!
    Last night I made some Potato Kugel cups in a cupcake pan, and got 12 from this recipe. I baked them for only 30 minutes, but that was too long…I still have to try again and bake them maybe 20 minutes….so they keep their moisture. Looking forward to hearing your comments after your “test” baking.

  3. Marilyn

    March 22nd, 2013 at 11:07 am

    3

    I will let you know..l actually was thinking that baking them as patties may work ..
    I definitely will be doing the apple fritters for them,

  4. Susan

    April 12th, 2014 at 11:09 pm

    4

    The recipe doesn’t have oil so I don’t think they will be crispy. Also, kugel just isn’t that great re-heated. Has anyone else found that to be true?
    Happy Pesach!

  5. Suburban Grandma

    April 13th, 2014 at 9:40 pm

    5

    Happy Pesach to you as well.
    Actually these cups were quite crispy while fresh. I was reheating them in a toaster oven, rather than in the microwave so they still has some crisp to them…just like pizza, it it much crispier when reheated in the toaster oven rather than in the microwave… wouldn’t you agree?
    There is no oil in the recipe, but the cooking spray adds to their crispiness. I would love to hear from others who tried this recipe, to express their opinion.


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