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Potato Kugel Cups – Passover Recipe

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 yields 6 muffin cup size, or 12 cupcake size, of Potato Kugel servings.

#### Please scroll down to the end of this post for a Printable Recipe ###

 

I placed a sheet of Aluminum Foil under my muffin pan, to catch any oil drippings spilling out of the cups, since I overfilled them, so my oven would have turn into a royal mess.

Potato Kugel Cups – Passover Recipe

Potato Kugel Cups – Passover Recipe

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

Instructions

  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.

Notes

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.

https://suburbangrandma.com/potato-kugel-cups-passover-recipe/

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