Crispy Hot Dog & Potato Kugel Cups #99SummerDays #HebrewNational
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Kosher
Ingredients
  • 4 large red skin potatoes
  • 2 Tbs Dried Onion
  • 2 eggs
  • ¼ cup olive oil, plus oil for the baking dish
  • ¼ tsp kosher salt
  • 3 Hebrew National Jumbo Beef Franks chopped small
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel the potatoes and grate them either by hand or using a food processor
  3. Place grated potatoes in a large bowl and set aside.
  4. In a separate bowl, lightly beat the eggs.
  5. Add the olive oil to the eggs and mix lightly.
  6. Add the dried onion and salt to the egg/oil mixture and combine.
  7. Take a regular 12 cup muffin tin, and pour enough vegetable oil on the bottom of it to lightly coat each cup. This oil helps brown the outside of the kugel.
  8. Place the muffin tin into the pre-heated oven to heat both the oil and pan.
  9. While the pan is heating, drain any excess liquid from your grated potatoes. Press out as much moisture as you can. I didn’t press very hard, and ended up with excess moisture, and needed to cook my kugel cups a long time. Do not do this. Trust me. Squeeze out as much as you can.
  10. After removing the excess liquid, pour the egg mixture into the grated potatoes and mix until combined. I just used my hands to mix all the ingredients.
  11. Add the diced hot dogs to the potato mixture and combine thoroughly.
  12. Remove the hot, oiled pan out from the oven, and carefully spoon the potato mixture into the hot pan, being extremely cautious with the hot oil.
  13. Put the kugel back in to the oven and increase the temperature to 375 degrees.
  14. Cook for 45 minutes or until the cups of kugel are brown and crispy.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/crispy-hot-dog-potato-kugel-cups-99summerdays-hebrewnational