Photo credit: Sonya Sanford
Prep Cook Yield Ready In
15 minutes 45 minutes 12-24 cups or 1 kugel 1 hour

Mini Potato Kugels Recipe

Crisp on the outside, creamy within, nothing beats a great potato kugel.

Like a giant latke, a great potato kugel is savory, crisp on the outside, and creamy on the inside. It makes a perfect side for any holiday spread, or in place of hash browns at breakfast. This kugel batter can be baked in a casserole dish or be made into individual potato kugel cups. Sautéed mushrooms or cooked greens can be added to the kugel batter for extra flavor, or turn your potato kugel into brunch by adding an egg on top.

Gluten- and dairy-free, potato kugel is a perfect base for countless flavor combinations for any Passover meal

Photo credit: Sonya Sanford

You can watch Sonya make these kugels below:

Ingredients

  • ⅓ cup of neutral oil (sunflower or canola)
  • 3 lb. potatoes (Russet or Yukon Gold), peeled
  • 1 medium yellow onion
  • 3 large eggs
  • 2 tsp kosher salt
  • ½ tsp ground pepper, or to taste
  • cooking spray, as needed

Optional toppings and add-ins:

  • 1 cup sautéed mushrooms
  • 1 cup steamed spinach
  • 6 eggs, or as needed

Directions

  1. Preheat the oven to 350 degrees F. 
  2. For kugel cups, use two 6-cup non-stick jumbo muffin tins (3-inch cups), or cook in batches. For one large kugel use a casserole dish (11×9 inch or 12×6 inch).
  3. If you’re using muffin tins, line each tin with two 1 inch-wide strips of parchment crisscrossed over each other, to easily remove the kugel once cooked (do not use muffin tin liners or a crust won’t form). Grease the cups with cooking spray. If you’re using a casserole dish, grease with cooking spray or oil, making sure to hit all the corners and sides. While you prepare the filling, place the empty muffin tin or casserole dish in the oven so it is hot when you fill it; this helps form a crispy crust on the kugel.
  4. In a large bowl whisk together the eggs, salt, and pepper. Reserve.
  5. Before shredding the potatoes, heat the oil in a small pot or microwave until hot. Turn off and reserve.
  6. Shred the onion and peeled potatoes using the shredding attachment on a food processor or the medium hole on a box grater. Transfer the potatoes and onion to the bowl with the egg mixture. If using mushrooms and/or spinach, mix the add-ins into the batter. Using your hands or a large spoon, mix the batter together until well combined.
  7. Pour the hot oil over the potato mixture and mix together very well. Transfer the kugel mixture into the preheated muffin tins or baking dish, and carefully pat down the mixture to make it even on the top and compact.
  8. If serving immediately, bake for 45-50 minutes or until golden brown.
  9. To make in advance: Bake for 30 minutes until partially done and starting to turn golden brown on top and on the sides. Remove the kugel from the oven and allow it to fully cool. Freeze or refrigerate the kugel until ready to reheat. Kugel will keep for up to one week in the fridge and up to one month in the freezer. Thirty minutes prior to serving, preheat the oven to 350 degrees F. Heat the kugel for 15-25 minutes or until golden brown on all sides. If it is browning too much before the insides are hot, loosely cover the kugel with foil.
  10. To add an egg to a kugel cup: Partially cook your kugel cups, remove from the oven, and top each cup with an egg. Bake until the egg is set, 15-20 minutes.

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