Prep 25 mins
Cook 50 mins
This is just like a potato kugel, only they are individual little side dishes...wonderful and crispy, these are worth making...I usually make these every time that I make a beef brisket, or a roast, they are delicious with the juice from the meat...these are a must try, and they freeze great. Note: if you do not have a food processor, then they can be grated on a hand grater, but the process takes much longer.... the processor is the easier way to go, and is much easier on your hands!
- 12 medium potatoes
- 2 onions
- 4 eggs, beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1 tablespoon salt, to taste
- black pepper
- 4 ounces butter, melted
- Set oven to 375 degrees.
- Grease 16 muffin cups.
- Peel potatoes, and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl.
- Grate the onions, and add to the potatoes, along with the eggs; mix very well with a wooden spoon.
- Don't allow too much time to pass during this process, or the potatoes will darken in colour-- (work fast!).
- In a small bowl, combine the flour, baking powder, salt and pepper; blend/mix into the potato mixture.
- Add in the melted butter; stir well.
- Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups), filling to the top.
- Bake for 50-60 minutes, or until brown and crusty.
- Cool for a couple of minutes, then remove by running a knife around each one.
- TO FREEZE: set the potato cups on a sheet, and freeze completely.
- Remove from the freezer, and store in zip-loc plastic freezer bags.
- To serve reheat in the oven.