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“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!”
READY IN:
1hr 15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375 degrees.
  2. Grease 16 muffin cups.
  3. Peel potatoes, and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl.
  4. Grate the onions, and add to the potatoes, along with the eggs; mix very well with a wooden spoon.
  5. Don't allow too much time to pass during this process, or the potatoes will darken in colour-- (work fast!).
  6. In a small bowl, combine the flour, baking powder, salt and pepper; blend/mix into the potato mixture.
  7. Add in the melted butter; stir well.
  8. Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups), filling to the top.
  9. Bake for 50-60 minutes, or until brown and crusty.
  10. Cool for a couple of minutes, then remove by running a knife around each one.
  11. TO FREEZE: set the potato cups on a sheet, and freeze completely.
  12. Remove from the freezer, and store in zip-loc plastic freezer bags.
  13. To serve reheat in the oven.

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