I ❤️ potato kugel! (Heart-shaped mini kugels.)

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.

Say I love you with potato kugel! These individual kugels are crispy, golden, & deliciously heart-shaped. Soft on the inside, just like you!

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potato kugel hearts
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5 from 1 vote

Individual potato kugel hearts

Crispy golden potato kugel in individual heart-shaped servings.
Course Side Dish
Cuisine European, jewish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 kugels
Author Helen


  • 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.

I’m linking up to CookBlogShare which this week is hosted by Hijacked by Twins, and to One Potato Two Potato, a new potato recipe linky which I’m co-organising with Michelle from Utterly Scrummy.

 one potato, two potato



  1. Pingback:How to make irresistible leek & potato kugel - a delicious twist on tradition

  2. I recently made something similar and was amazed by how simple it was but how much the kids loved it! I love these heart shaped ones. Thank you for sharing with #CookBlogShare x

  3. Aren’t people funny? I don’t care what you call these, I want one. Such a good idea of yours to bake them in individual moulds, especially heart shaped moulds. Now where can I get some of those from …

    • Thanks Choclette! I think the game is up though, as DH saw the blog post and realised what he’d been duped into eating! He’s no excuse for avoiding them in future 🙂

  4. 5 stars
    Mmmm these look so good! It’s been ages since I made a rosti so I will give them a go, my family are bound to love them!

  5. I’m with Kipper – Crispy bits all the way! These are so cute as hearts. I made similar in my waffle maker at the weekend.

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