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.
Want to know more about Jewish summer camp? Read "6 Powerful Reasons to Send Your Child to Jewish Summer Camp," then find the right camp for your family by searching our youth program directory.
