Do you find that your family will eat / not eat certain things depending on what you call them? DH “hates” kugel and will not eat it. However, when I made this rosti – a potato kugel by any other name – he was quite enthusiastic. Hmmm.
I really fancied potato kugel recently, so decided to try the same trick over again. I had planned to just make a big kugel/rosti as per usual, but in the end I spotted my heart-shaped silicon moulds in the drawer and put them to use making a batch of individual heart-shaped kugels. I ❤️ kugel!
Of course I didn’t call them kugels! These were ‘crispy potato hearts’ or something similar. Which, despite being basically heart-shaped kugel, DH seemed to thoroughly enjoy. Win! Kipper was quite keen too, although she loves anything potato, regardless of what you call it. She was especially fond of the crispy edges. Sensible girl.
I cooked my potato kugel hearts in two stages so that I could prepare them ahead of time. First, I baked them till lightly golden in the silicon mould, then I turned them out before baking a second time to heat through and get really crispy. If you didn’t want to prepare them in advance you could just bake them for longer in the mould, then turn them out and serve straightaway.
Makes 8 potato kugel hearts. I would say you need 2-3 per serving.
If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (of course, I’ll never pass on your email address to anyone.)
Individual potato kugel hearts
Crispy golden potato kugel in individual heart-shaped servings.
- 2 tbsp vegetable oil
- 600 g potatoes
- 1 medium onion
- 1 egg
- 25 g self-raising flour
- Salt & pepper to taste
Preheat the oven to 180C/350F. Brush the insides of 8 (heart-shaped) silicon cupcake moulds with oil and set aside.
Peel the potatoes and grate finely - I do this in the food processor. Put the grated potato into a sieve over a bowl (or the sink) and press down to remove some of the liquid. Leave to drain.
Peel the onion and grate finely.
Tip the grated potato into a mixing bowl and add the grated onion, egg, flour and seasoning. Mix everything together very thoroughly using a fork (or your hands).
Divide the mixture between the oiled cupcake moulds - they should be quite full. Spray or brush the tops with a little extra oil.
Bake the kugels at 180C/350F for about 1 hour until brown and crispy, then serve. Alternatively, if making ahead, bake the kugels for 45 minutes until golden, then remove from the mould and place on a foil-lined baking tray. Reheat for around 30-45 minutes prior to serving.