These delectable Muffin-Cup Kugels are a bite-size version of a beloved Jewish dish.
- 1 tablespoon cold unsalted butter
- 1 large egg
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ½ cup finely chopped onion
- 1 pound russet potatoes (approximately 2 large), peeled and grated
- Garnish: sour cream and fresh parsley leaves
- Preheat oven to 425°. Spray 12 wells of a nonstick mini-muffin pan with cooking spray.
- Cut butter into 12 small pieces. Place each piece in a prepared well.
- In a large bowl, whisk together egg, flour, salt, garlic powder, and pepper. Add onion, stirring well. Add potatoes to egg mixture, stirring until evenly coated.
- Place prepared muffin pan in hot oven for 2 minutes to heat pan and melt butter. Remove from oven. Spoon approximately 2½ tablespoons potato mixture into each prepared well of muffin pan, pressing down slightly, if necessary.
- Bake until golden brown, 20 to 22 minutes. Loosen edges with a small knife or spatula. Remove from pan.
- Garnish with sour cream and parsley, if desired. Serve warm.
MAKE-AHEAD TIP: Kugels can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 6 to 8 minutes.
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