If you love potato kugel, you'll really love these bite-sized potato kugel cups! The recipe comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
Ingredients
1½ cups extra virgin olive oil
3 eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered
Paprika, to taste
Directions
- 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.
- Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
- Place the pan of cups in 425°F oven to heat up the EVOO.
- Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
- Pour ¾ cup of EVOO in a small saucepan and place over medium-low heat.
- 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.
- 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.
- Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
- 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.
Additional Notes
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.
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