In my attempt to get you ready for Passover next week, I’ve got a fun twist on a classic recipe that won’t leave you slaving in the kitchen forever and it will also free up that precious oven space/time you so desire during a holiday.
I am so incredibly honored to be sharing this recipe with Isabel at Family Foodie. For my long time readers, you should be familiar with Family Foodie as Isabel is the founder of #SundaySupper! Besides devoting an incredible amount of time to growing this incredible movement, Isabel is your go-to woman for all Portuguese recipes. She and I both have a soft place in our hearts for salmon, eggs and chorizo ( yeah, yeah not Kosher but I can’t help myself!)
- 1 large russet potato, peeled and shredded*
- 1 large sweet potato, peeled and shredded
- 2 medium yukon gold potatoes, peeled and shredded
- 1 large onion, outer skin removed and shredded
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 3 large eggs
- 6 tablespoons canola or vegetable oil
- Heat your oven to 400 degrees F. Spray a 12 cup muffin tin with cooking spray or olive oil.
- Divide the shredded potatoes amongst three small bowls (i.e. russet potato in one bowl, sweet potato in another. . ). Then evenly divide the onion amongst the three bowls.
- In each bowl, mix in ¼ teaspoon kosher salt, black pepper, 1 large egg and 2 tablespoons of oil. Mix well to combine.
- Starting with the russet potato mixture, place a small amount in the bottom of the muffin tin, making sure to squeeze out any extra moisture from the potatoes. Next add the sweet potato mixture and finally top with the yukon gold mixture, smoothing the top of each kugel.
- Bake for 25-30 minutes until the tops are brown and crispy. Remove from oven and let sit in pan for 5 minutes before serving.