If you love a good pan of comforting Jewish Food you are going to love the best potato kugel recipe(with pastrami!)

It’s rich and creamy, and super easy to make. Read on for all my fool proof tips for the best potato kugel of your life.

Try our sesame schnitzel recipe too- you’ll love it!

Its Friday afternoon and you pull a pan of this hot potato kugel out of the oven…its impossible to stop at just one piece! My mother in law recently told me she used to make two pans of kugel for the kids to eat on Friday and hold them over till the Shabbat meal…and I loved that so much I started doing it to.

Jewish Potato Kugel

Potato kugel is a quintessential jewish food made with shredded potatoes, eggs, and oil and baked until the top is golden and the inside is smooth and creamy.

It originated in Eastern Europe in the Ashkenazi Jewish communities, probably partly because potatoes were cheap, and they stay hot and delicious when left on the hot plate to be eaten on the Sabbath day.

Pastrami Potato Kugel

This dish gets extra hearty with the addition of sliced pastrami pieces hidden throughout the kugel. It doesnt overpower the dish but adds a lot of flavor!! You won’t want to go back to regular kugel after trying this.

Potato Kugel tips

Ive tried so many potato kugel recipes and here are my tips for the most delicious one:

More eggs! Some people even use one egg per potato but I find that 5 eggs to 7 potatoes is the perfect amount for an extra creamy centre while still feeling the potato shreds.
Why use seltzer?! the carbonation bubbles in soda water make this kugel lighter and fluffier – it gives a gentle lift to the batter and keeps it from being brick-like(if you know you know😆)
Heat the oil first(and the oil in the pan!) We preheat the pan with the oil and then add the sizzling oil to the shredded potatoes, giving the kugel that perfect crisp bottom! Hot oil also coats the shreds evenly, preventing a gummy texture and giving us more creaminess!

the best Potato Kugel Recipe (with pastrami!)

Estee

creamy delicious potato kugel just like your grandmomma used to make! Simple and perfect.

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Ingredients

7 potatoes, washed and peeled(or not! Your preference!) (I like to peel off any not- perfect parts and leave some of the skin on for more rustic flavor!)
5 eggs
3/4 Cup olive oil
1 onion, peeled and quartered
1/2 Cup seltzer
3 teaspoons salt
1/2 teaspoon pepper
1 Cup salami, cut into thin sliced or cubes

Instructions

preheat oven to 200celsius
pour the oil into a 9×13 glass baking dish(for the crispiest bottom), an aluminum pan, or two smaller aluminum tins. Place in the oven to heat.
to a food processor fitted with the “s” blade attachment, add the onion and pulse to puree. Add the eggs and pulse to combine. Switch the blade to the grater and feed all the potatoes through to shred them.
transfer to a big metal or heatproof bowl and add the seltzer, salt and pepper and mix well. Carefully remove the oil from the oven and pour over the potato mixture. It will sizzle! Mix. Add the chopped salami and mix to fully combine. Pour into your pre-heated baking dishes and place, uncovered in the oven for 1 hour 20 minutes, until the tops are beautifully golden all the way through. The edges may get darker than the center and that’s okay. Enjoy hot!