Potato Kugel with Tater Tot-Crust Muffin Cups

Leah Leora Leah Leora
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A fun and delicious way to change up your potato kugel recipe.

Yield: 48 muffins

1h 30m 20
Easy Pescatarian Vegetarian No Refined Sugar Parve

Contains: Wheat, Gluten, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray 48 muffin pan cups with cooking spray.

  2. Place four tater tots standing up in each muffin cup. Bake for 20 minutes.

  3. Remove from oven. Using the back of spoon or a small glass cup flatten the tater tots down and up against the walls of the muffin cup to create a well/cup.

  4. Increase the oven temperature to 400 degrees Fahrenheit.

  5. Grate the potatoes and onions, squeeze out the liquid, and place in a large bowl.

  6. Beat the eggs and add them to the potato mixture. Add the matzah meal, salt, pepper, and oil, and mix until combined.

  7. Add a heaping teaspoon of the potato mixture into each tater tot cup. Spray tops with cooking spray.

  8. Bake for 50–60 minutes or until golden.

  9. Carefully remove from muffin cups and serve.

About the Voice of Lakewood

Notes:
If 48 is too many cups, just use one bag of tater tots for 24 muffins and bake the extra potato mixture separately.

Description:
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.

www.thevoiceoflakewood.com
WhatsApp 732-719-5348

Styling and photography by Chay Berger

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