If you asked the 6 y/o Sillboy what a kugel was, he’d think for a minute and say it was “a fancy hashbrown.” So, if you look at it from his point of view, he’s kinda right. We love potatoes at our house- sweet, yukon, red, russet, the list goes on. While searching for vegan potato recipes (i.e. no cheese or even pretend cheez, sour cream, etc.), what do you know?, a recipe from Mayim Bialik‘s blog on Kveller came up!
The recipe is kid-friendly, vegan, kosher, and just tasty for a “fancy hashbrown.” It wasn’t too time consuming to prep and taste the best snack right out of the oven. I remember having warm latkes from corner cart vendors on a visit to NYC, and this reminds me of that. But it’s the baked version (kugel) versus the fried one (latke). Disclaimer here: I’m not Jewish but enjoy Kosher (non-meaty, of course) foods.
Start with a few ingredients and tools:
Then once you’re done with the grating and mixing, stuff the oiled muffin tin! This step is very kid-helper friendly even though it can get a tad messy.
Bake as directed, and when they’re done- they are a warm, crispy goodness that makes a great side for dinner or just for a snack. They pop out easily with a spoon and keep their shape pretty well. Plus, the leftovers are great reheated for breakfast and/or running out the door. This is definitely going on my list of potato recipe favorites.