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Photo of Easy Individual Potato Kugel Cups by WW

Easy Individual Potato Kugel Cups

2
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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