Potato Kugel Cups Recipes

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POTATO KUGEL CUPS



Potato Kugel Cups image

As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.

Provided by Jamie Geller

Categories     Starches, Side Dish, Kugel Recipes

Time 1h15m

Yield 4 to 6

Number Of Ingredients 6

1½ cups extra virgin olive oil, such as Colavita
3 eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered

Steps:

  • 1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan. 2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning. 3. Place the pan of cups in 425°F oven to heat up the evoo (be very careful with glass, extreme temperature changes can cause it to shatter) . 4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside. 5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat. 6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips. 7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly. 8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups. 9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Tips: To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness. Find More Jewish Food Recipes Here Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Nutrition Facts :

MINI POTATO KUGEL CUPS RECIPE - (3.8/5)



Mini Potato Kugel Cups Recipe - (3.8/5) image

Provided by MOH

Number Of Ingredients 6

3/4 cup oil, plus extra for oiling baking ramekins, divided
3 eggs
2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
6 large Idaho potatoes
1 large onion, quartered

Steps:

  • Preheat oven to 425°F. Liberally oil 6 ramekins and place on baking sheet. Place the pan of cups in the oven to heat. Place eggs, onion, salt, and pepper in blender. Blend and pour into a large bowl. Process potatoes in food processor so that they are just diced. Add egg mixture and 3/4 cup oil. Mix well until potatoes are finely diced. Place mixture evenly in heated ramekins. Bake at 425°F for 1 hour and 15 minutes or until cooked though and browned on top.

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