Potato Kugel Cups
Preparation: 15 min.
Cooking: 60 min.
Total: 75 min.
- 6 Fl Oz olive oil , divided
- 3 eggs
- 2 tsp kosher salt
- 1/2 tsp coarse black pepper
- 6 large Idaho Baking Potatoes
- 1 large onions , quartered
Preheat oven to 425 ℉. Liberally oil six (6 oz) Pyrex glass dessert dishes or custard cups. Place custard cups in a 9x13 inch disposable pan. Place the pan of cups in the oven to heat.
Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning. Heat remainder of oil in a small saucepan on the stove 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 ℉ for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Tips To make this as a potato kugel pie, bake in a 9 inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness.