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Pastrami Pocket Potato Kugel


Submitted by Chamy Rosen


To create this recipe I’ve taken two popular Jewish faves, pastrami and potato kugel, to the next level. These two winners are combined to produce a melt-in-your-mouth dish. Give it a try and it’s guaranteed to become a staple for your next special occasion.



Preheat oven to 450 F. Prepare 9″ aluminum foil pan. Using the S blade on the food processor, blend the onion until fine. Add salt and eggs and continue to blend just until combined and not a minute longer. Switch to the kugel shredder blade and shred potatoes into the onion-egg mixture.


Add oil, black pepper and crushed ice and mix by hand until combined. Pour about a quarter of the mixture into prepared pan and lay pastrami slices on top of the kugel batter. Pour remaining kugel batter over the pastrami. Bake at 450 F for 50 minutes. Lower oven temperature to 350 F and cover pan tightly with foil and bake for an additional 50 minutes.


If you prefer your kugel very salty, you can adjust the salt to 2 teaspoons.
Recipe can be doubled to fit a 9×13 pan. Adjust each of the baking times from 50 minutes to 1 hour.