Individual Potato Pudding (Once a Month Cooking)

photo by children from A to Z


- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
directions
- Peel and grate the potatoes.
- Allow to drain.
- Discard the water.
- Combine the potatoes, onions, eggs, flour, salt baking powder, pepper and butter together in a bowl.
- Spoon into greased medium sized muffin tins.
- Fill to the top.
- Bake at 375F for 1 hour until brown and crusty.
- Allow to stand on counter for a few minutes, then run a knife around the edge to loosen from the tin.
- Freeze.
- To serve, reheat until warmed through in a 350F oven.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
These are great! I added 1 cup of chopped ham as I need protein in the mornings. I had just a little left over after filling 24 muffin cups, but that could be b/c I used hash browns instead of potatos and I think I used too much. They got brown after about 50 mins in the oven. I let them cool a minute and have had the darndest time getting them out of the muffin cups. I think next time I'll just cook them in foil muffin liners. This would make a great Saturday morning casserole.
-
Bought a twenty pound bag of potatoes for $1.99 and knew the two of us could not eat them fast enough and fortunately found this wonderful recipe. Perfect seasonings and once they are made so convenient. Wish I had had this when I was still working. I put ours into those individual pie tins. Baked them for first aspect 48 minutes, and for the reheat I had it in oven for less 30 minutes. TYVM!
see 2 more reviews