Individual Potato Kugels

Use your favorite potato kugel recipe (mine is below) but instead of making it in a large pan, pour into regular muffin cups. Bake until browned and remove from pans. Makes a very elegant presentation.
10 potatoes, peeled and chopped
1 onion, chopped
4 eggs
¼ cup canola oil
2 teaspoons salt
1 teaspoon pepper

Preheat oven to 400 degrees. Pour oil into the bottom of a 9×13-inch pan (or well-greased muffin cups if doing the individual). Grate potatoes and onions and squeeze out liquid. Mix with eggs, salt and pepper. Carefully pour batter into hot oil (it may splatter so go slowly), stirring a bit so that oil is distributed. Bake for about 1-1/2 hours until top is brown and crunchy (less for muffins).

8 thoughts on “Individual Potato Kugels

    • I leave it in the oven for about 10 minutes, shimmering hot, hot enough to be careful when you pour the batter into the pan but not boiling.

  1. instructions are not so clear re: oil – are w supposed to use the 1/4 cup oil in the muffin cups or put additional oil at bottom of cups and mix the 1/4 cup oil into the potato mixture after heating up that 1/4 cup oil? thank you very much and kol tuv

    • You are supposed to mix in the already heated oil that is in the muffin cups; sorry it wasn’t clear.

  2. I am going to try something similar this year.

    I add chopped carrots, broccoli and cauliflower to my mixture. It’s a nice change.

    Hope they come out crispy. They would crisp up better in individual pyrex cups, but no one usually has enough of those to make this for a larger crowd.

  3. Still not clear for me:
    of the 1/4 cup oil, you use some to coat the muffin cups and the rest you put into the mix?

    • I edited the recipe to make it a bit more clear, so sorry. I heat the oil in the pan while making the potato batter. Then pour the batter carefully into the hot oil, be careful, it can splatter. Gently mix oil into batter a bit, but not completely. Then cook as instructed.

    • For muffin cups use about 1 1/2 teaspoons to 2 teaspoons in each muffin cup and warm. If you have any oil leftover, use it in the batter.