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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


  • 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


  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.

7 thoughts on “Potato Kugel Cups – Passover Recipe”

  1. Marilyn says:

    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 says:

    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 says:

    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 says:

    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 says:

    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.

  6. debra johnson says:

    What about using frozen shredded potatoes ( like unseasoned not formed hash browns mix)?8

  7. Suburban Grandma says:

    I guess that would work…but it might be little more mushy…

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