These Mini Potato Kugels are traditionally eaten by Jewish people on Shabbat and other special religious festivals such as Passover and Hanukkah, although, in Israel, you can find them everyday! Originating from Jewish homes in Germany about 800 years ago, this combination of grated potato, onion, eggs and lots-of-oil gets baked in the oven and turn out crispy and divine!
To make Mini Potato Kugels, you will need the following ingredients:
Preheat the oven to 350 °F and use 2 tablespoons of vegetable oil to generously grease a muffin tray or line with paper liners.
In a mixing bowl, toss 10 peeled and grated potatoes and 2 peeled and grated onions and combine well.
Add 4 beaten eggs, ⅓ cup of vegetable oil, 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix until well combined. Transfer and fill the individual muffin tins.
Bake in the preheated oven for 45-55 minutes until the top becomes golden brown and crispy.
Serve hot and enjoy!
You don’t have to celebrate Passover to enjoy these Mini Potato Kugels but seeing as it is the time of the season, I thought I would share this recipe with you. Let us know your thoughts and tag us online when you try out our recipes. Use our hashtag #cookmerecipes!
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