STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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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!”
1hr 15mins

Ingredients Nutrition


  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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