MINI POTATO KUGEL CUPS RECIPE - (3.8/5)
Provided by MOH
Number Of Ingredients 6
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.
POTATO LATKE 'MUFFINS'
Provided by Florence Fabricant
Categories easy, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
- Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO LATKES / MUFFINS (PASSOVER)
A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 12 potato muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5
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