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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.
2.5 lb Yukon Gold Potatoes, peeled
1 medium onion, peeled
4 eggs
1 and 3/4 teaspoons salt
1/2 cup oil
Dash of black pepper
1/4 cup crushed ice
6 oz Meal Mart Premium Pastrami
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.
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question just curious what does the crushed ice do to the kugel. and should you drain the potatoes if they seem too watery. thanks
what does the 1/4 cup of crushed ice do. doesnt it make the kugel too wet