Mini Potato Kugels Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Steps:

• Preheat oven to 350.
• Peel veggies and grate.
• Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
• Beat eggs and oil together.
• Stir into potatoto mixture.
• Pour into well greased muffin tins.
• Bake for 1 hour or until edges are browned and crisp.

Steps:

• Preheat oven to 425°F. Liberally oil 6 ramekins and place on baking sheet. Place the pan of cups in the oven to heat. Place eggs, onion, salt, and pepper in blender. Blend and pour into a large bowl. Process potatoes in food processor so that they are just diced. Add egg mixture and 3/4 cup oil. Mix well until potatoes are finely diced. Place mixture evenly in heated ramekins. Bake at 425°F for 1 hour and 15 minutes or until cooked though and browned on top.

Steps:

• Preheat oven to 400 degrees F.
• Spray two 12-cup muffin tins with nonstick cooking spray.
• Peel potatoes.
• Grate potatoes and place immediately in ice cold water to keep from darkening.
• Grate zucchini and onion separately from potatoes.
• Mix eggs, salt, pepper, and flour.
• Strain liquid from potatoes and squeeze excess liquid using cheesecloth.
• Add potatoes, zucchini, and onion to egg mixture and mix to combine all ingredients thoroughly.
• Evenly distribute mixture into muffin cups.
• Bake 40-45 minutes until golden brown outside.