The horseradish adds a unique tangy and earthy flavor to traditional potato kugel. It is an easy way to switch things up a bit and surprise your guests.
- Cook Time
- Prep Time
- 12 ServingsServings
- 1/2 cup canola oil
- 4 russet potatoes, grated and squeezed dry using paper towels
- 1 onion, grated
- 3 eggs, lightly beaten
- 1/3 cup prepared white horseradish
- Salt and pepper to taste
Preheat oven to 375˚F. Drizzle oil in the bottom of a muffin pan or mini muffin pan. Place pan in preheated oven so oil becomes hot. Combine all the ingredients and pour into muffin pans. Bake until golden brown.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) - Subscribe Now.