Easy Individual Potato Kugel Cups
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Using refrigerated hash browns shaves lots of prep time from this recipe because they free you from having to shred, drain, and squeeze dry whole potatoes. Mixed with beaten egg, oil, and onion, these cups have a classic, uncomplicated savory flavor, along with an irresistibly crunchy exterior. We heat the muffin pan in the oven before adding the potato mixture to crisp the outside of the kugel cups. If you can’t find refrigerated hash browns, you can use frozen ones; just be sure to completely thaw them first.
Ingredients
Cooking spray
4 spray(s)
Uncooked refrigerated hashbrowns
20 oz
Canola oil
¼ cup(s)
Kosher salt
1 tsp
Black pepper
½ tsp
Egg
3 large egg(s)
Uncooked onion
1 small, shredded on the large holes of a box grater
Instructions
1
Place a 12-cup muffin pan in the oven. Preheat the oven to 400°F (leave the pan in the oven as it heats).
2
In a large bowl, toss together the hash browns, oil, salt, and pepper. In a medium bowl, whisk together the eggs and onion. Add the egg mixture to the hash brown mixture and toss well to combine.
3
Remove the muffin pan from the oven. Coat the pan with cooking spray. Divide the potato mixture evenly among the muffin cups. Bake until the top and edges are browned and the kugel is tender when pierced with a knife, about 45 minutes. Run a thin knife around the edge of each kugel cup and place on a platter.
4
Serving size: 1 kugel cup
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