⅓ cup of neutral oil (sunflower or canola)

3 lb. potatoes (Russet or Yukon Gold), peeled

1 medium yellow onion

3 large eggs

2 tsp kosher salt

½ tsp ground pepper, or to taste

cooking spray, as needed

Optional toppings and add-ins:

1 cup sautéed mushrooms

1 cup steamed spinach

6 eggs, or as needed



Preheat the oven to 350 degrees F. 

For kugel cups, use two 6-cup non-stick jumbo muffin tins (3-inch cups), or cook in batches. For one large kugel use a casserole dish (11×9 inch or 12×6 inch).

If you’re using muffin tins, line each tin with two 1 inch-wide strips of parchment crisscrossed over each other, to easily remove the kugel once cooked (do not use muffin tin liners or a crust won’t form). Grease the cups with cooking spray. If you’re using a casserole dish, grease with cooking spray or oil, making sure to hit all the corners and sides. While you prepare the filling, place the empty muffin tin or casserole dish in the oven so it is hot when you fill it; this helps form a crispy crust on the kugel.

In a large bowl whisk together the eggs, salt, and pepper. Reserve.

Before shredding the potatoes, heat the oil in a small pot or microwave until hot. Turn off and reserve.

Shred the onion and peeled potatoes using the shredding attachment on a food processor or the medium hole on a box grater. Transfer the potatoes and onion to the bowl with the egg mixture. If using mushrooms and/or spinach, mix the add-ins into the batter. Using your hands or a large spoon, mix the batter together until well combined.

Pour the hot oil over the potato mixture and mix together very well. Transfer the kugel mixture into the preheated muffin tins or baking dish, and carefully pat down the mixture to make it even on the top and compact.

If serving immediately, bake for 45-50 minutes or until golden brown.

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