I am so honored to have Susan from The Girl In The Little Red Kitchen sharing her recipe for Individual Three Potato Kugel for Passover today. Her recipes are absolutely amazing. She is a weekly Sunday Supper Movement Contributor and this week’s recipe screamed my name. I have been drooling over these Baked Eggs with Shaved Asparagus and Proscuitto all week.
I have to share a funny “social media” story with you that took place yesterday. Like I said, I am border line obsessed with Susan’s #SundaySupper Recipe and had tweeted it out, professing my love for it. Well, yesterday I am watching my twitter stream and a tweet goes by and I am thinking… Oh My Gawd, Oh My Gawd… Sara Moulton just tweeted me! After all, these are the thing that foodies on Social Media live for.
Just as I am jumping up and down with excitement and I think I really should head over to Facebook and tell everyone that Sara Moulton just Re-tweeted me, I see that Susan has already announced to all her friends that Sara Moutlon Re-tweeted HER! Do you see the tweet above? Who did Sara Moulton Re-tweet? ME ME ME!
Ok, Ok, minor detail Sara only Re-tweeted me because of Susan’s recipe… I told you her recipes are that good! I know you will love them as much as I do, so you may want to start following her blog, twitter and facebook. We were both so excited because we adore Sara Moulton. Thank you Sara for making both of our days!
Hi! I’m Susan from The Girl In The Little Red Kitchen and I’m so thrilled and honored to be guesting posting at Family Foodie for Isabel today!
Last week, Isabel asked members of the Sunday Supper Movement if any of us had a favorite Passover dish to share with her readers – I chimed in immediately because, yes, I did in fact have a new twist on a classic recipe!
Kugel – essential a casserole or pudding made from noodles, potatoes, broccoli, spinach, etc. . . is a very popular side dish in Jewish homes. During Passover, noodles are forbidden but we can still and do enjoy vast amounts of potatoes during the holiday.
Potato kugel has always been one of my favorite dishes, but it takes forever to cook! Between shredding enough potatoes and onions to fit a 13X9 baking dish and then making sure it cooks through for a crispy topping and a creamy interior an hour and a half has passed you by.
I decided to experiment a little by baking this in muffin tins, and layering three types of potatoes. Your time ends up cut in and half and the sweetness from the sweet potato is a lovely touch.
- 1 large russet potato, peeled and shredded*
- 1 large sweet potato, peeled and shredded
- 2 medium yukon gold potatoes, peeled and shredded
- 1 large onion, outer skin removed and shredded
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 3 large eggs
- 6 tablespoons canola or vegetable oil
- Pre-heat your oven to 400 degrees F. Spray a 12 cup muffin tin with cooking spray or olive oil.
- Divide the shredded potatoes amongst three small bowls (i.e. russet potato in one bowl, sweet potato in another. . ). Then evenly divide the onion amongst the three bowls.
- In each bowl, mix in ¼ teaspoon kosher salt, black pepper, 1 large egg and 2 tablespoons of oil. Mix well to combine.
- Starting with the russet potato mixture, place a small amount in the bottom of the muffin tin, making sure to squeeze out any extra moisture from the potatoes. Next add the sweet potato mixture and finally top with the yukon gold mixture, smoothing the top of each kugel.
- Bake for 25-30 minutes until the tops are brown and crispy. Remove from oven and let sit in pan for 5 minutes before serving.
- *note - I shredded the potatoes in my food processor, just make sure to remove each type of potato before shredding the next.