Small Potato Kugel – The Quickest Way

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While I’ve shared how to make a delicious crispy potato kugel recipe already, today I’m going to share the scaled down version: a small potato kugel that comes together with about fifteen minutes of prep time! This post contains affiliate links.

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One of the things that stops me from making one of my favorite Shabbat lunch ideas – potato kugel – every week is the time factor. It’s such a patchke! But does it have to be?

The truth is, we tend to overthink potato kugel. We make 5lb bags, we sit and we peel, we pull out big mixing bowls, refill the food processor… and make way too much.

While I do LIKE doing it this way, because it fills my freezer, sometimes you just want an easy side dish for Shabbat, you’re obsessed with kugel, and just want to do it quickly.

How to make a quick and small potato kugel

There are a few tricks for making your kugel come together in – I timed it – fifteen minutes.

First, you’ll want to use a think-skinned variety that is pretty clean. That way, you can give it a quick scrub and just cut it to fit your food processor chute.

Second, you’ll obviously want a recipe that works with the pan size you’re trying to make. For example, this one makes a 9 inch square pan. That’s why I’m sharing this new recipe – it’s scaled back to what you need it to be.

Not only does this save on veggie prep time, but you’re just filling the food processor once, quickly.

Another tip is to mix things up in the pan. No need to pull out that mixing bowl!

And finally, washing your dishes RIGHT away makes it easy – it just rinsed right off in a minute and doesn’t need any scrubbing.

Ready for my favorite small batch potato kugel recipe?

Here goes! Make sure to try this incredible vegetable kugel recipe when you’re done!

Small Potato Kugel Recipe

Ingredients

• A chunk of zucchini – Tips: either get a very small one, toss in a few baby zucchini. Or, do what I do and steal a chunk from the soup or roasted zucchini you’re making. This helps improve the texture, but you can also omit it – just add in an extra smallish potato.
• Small onion
• 4-5 Medium Yukon gold, scrubbed peel on. You can eyeball the exact quantity by placing them in the pan you’re using.
• Salt
• Pepper (a few grinds or shakes)
• 4 eggs
• 1/2 cup oil (can reduce to 1/4 if you want it lighter.)

Equipment

• Fruit and veggie scrub brush
• Food processor with a shredding blade
• Measuring cup
• 9 inch square pan

Instructions

Preheat oven to 425 F.

Run your potatoes, zucchini, onion through the food processor. I like to use the shredding blade (if you have a finer grating blade, you might prefer to use that.)

Empty into a 9 inch square pan – it should fit nicely. Add your eggs, oil, and seasoning. Mix well (you may find that your hands do this job best – just remove any jewelry first!) Smooth it out in the same pan.

Bake uncovered for 1 hour or until golden on top.

Have you tried this small potato kugel recipe? Any tips to add? Comment below!

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