mini potato kugel
Photo credit: Sonya Sanford

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

You can make these potato kugel cups in advance by baking them 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, then freeze or refrigerate the kugel until ready to reheat. (The 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°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.

You can also add an egg to your kugel cup. Simply remove the kugels from the oven when they are partially cooked, top each cup with an egg, and bake until the egg is set, 15-20 minutes.

Photo credit: Sonya Sanford

You can watch Sonya make these kugels below:

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mini potato kugel

Mini Potato Kugels

Like a latke, but fluffier!

  • Total Time: 1 hour
  • Yield: 1224 cups or 1 kugel 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F.
  2. For kugel cups, use two 6-cup, nonstick 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. Thirty minutes prior to serving, preheat the oven to 350°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.

Notes

The kugel will keep for up to one week in the fridge and up to one month in the freezer. 

  • Author: Sonya Sanford
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: High Holidays
  • Method: Baking
  • Cuisine: Ashkenazi

10 responses to “Mini Potato Kugels Recipe”

  • This recipe is fabulous!!! I am wondering if it is possible to use the refrigerated pre- shredded potatoes ?

    • You can use pre-shredded potatoes, but it may make the kugel wetter and less crispy, and may take slightly longer to bake.

    • Shredded sweet potatoes don’t quite cook the same as regular potatoes, as they contain less moisture. If I was making a sweet potato kugel, I would pre-cook my sweet potatoes, and mash them, much like this recipe.

  • From a cookbook years ago -a cast iron pan makes the best kugel as the bottom and sides get crispy. I can confirm that!

  • If using pre-shredded potatoes, how many cups do I need (i.e., what’s the equivalent of 3 lbs shredded potatoes)?

    • Hi Janice, when it comes to measuring potatoes, I’d recommend going by weight over using cups. Your packet of pre-shredded potatoes should have a weight/measurement on it, so I would suggest using that to determine how many packets you’ll need for 3 lb.

  • Do I refrigerate the partially cooked minis in the muffin tins or take them out and reheat on a sheet pan?
    Can I mix Russets and Yukon Gold

    • Either will work, but the author prefers to take them out and reheat on a sheet pan. Yes, you can mix two kinds of potatoes if you prefer.

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