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This combo of kishka and kugel was always my family’s favorite. Add some beef to it and you got yourself a whole delicious meal in a bite.
6-7 Yukon gold potatoes
1/4 cup oil, such as Gefen Canola Oil
3 eggs
1/2 cup seltzer
salt, to taste
Pereg Pepper, to taste
1 pack sandwich steak
1 tablespoon oil, such as Gefen Canola Oil
dash of salt
dash of Pereg Black Pepper
1 prepared kishka
Shred the potatoes and mix with the oil, eggs, seltzer, salt and pepper (as you would for a regular potato kugel). Feel free to use your own potato kugel recipe.
Heat the one tablespoon oil in a pan. Cut your sandwich steak into small bite size pieces. Mix with oil and salt and sear for three to four minutes until it’s browned. Remove from the pan.
Cut your kishka into small bite size cubes.
Take mini individual pans or ramekins and spray it with oil (make sure it’s well oiled) and fill halfways with potato kugel mixture.
Add in some of the seared meat and kishka cubes. Fill the rest of the pan with more kugel batter.
Bake on 400 for 15 minutes then on 375 degrees Fahrenheit for one to one and 1/2 hours until nicely browned.
Alternatively you can make one large pan, and bake for a few hours – overnight.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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