Spiralized Mini Potato Kugels

From The Newish Jewish Cookbook, Marcy Goldman

Spiralized potatoes make for exceptional kugel and these golden, crown-like kugels are good for the crown of the year (Rosh Hashanah) or Shabbat. If you don’t have a spiralizer, use an inexpensive hand shredder (the kind that makes tendrils of carrots as a garnish). Similar to a potato or carrot peeler, a hand shredder makes nice strands of potatoes or you can also, if you have it, use the special shredding blade on your food processor. I prefer red-skinned potatoes for this dish.

Olive oil
6 medium potatoes, peeled
3 eggs
¾ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
½ cup minced scallions or chives
½ cup vegetable oil

Preheat oven to 400 F. Generously brush the insides of silicone muffin cups with olive oil. In each muffin well, place (cut out to fit) a ‘collar” of parchment paper to make a conical form. Brush inside of this collar with some olive oil. Line a baking sheet with parchment paper and place muffin pan on it. 

Spiralize or otherwise shred the potatoes. Set aside. In a large bowl, mix the eggs, salt, pepper, onion powder, scallions and oil. Fold in the spiralized potatoes and mix very well to coat potatoes with other ingredients. Fill each muffin cup about half full with the potato mixture so that it’s within ½ inch of the parchment paper collar.

Bake until crisped and brown, 45–55 minutes. Gently unmold kugels from the muffin mold and remove parchment paper collars to serve. Use a knife to separate sides if kugels stick. These can be made ahead and refrigerated or frozen and reheated in a 225 F oven until serving time.

Makes 12