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.