Pastrami Potato Kugelettes




5 potatoes, peeled and grated
5 eggs, beaten
1⁄2 small onion, grated
1 teaspoon sugar
1 scant tablespoon kosher salt
fresh black pepper to taste
1⁄4 cup oil
1⁄2 pound deli pastrami, cut into thin strips or pieces


Preheat oven to 350 degrees. In a bowl, combine the grated potatoes, beaten eggs, grated onion, sugar, salt and black pepper. Add the oil and pastrami and mix until well combined. Pour into 12 6-ounce greased ramekins, large muffin tins or a greased 9-inch round Pyrex dish. Bake until tops are crispy and golden, about 1 1⁄2 to 2 hours. Cool for several minutes before removing from ramekins. Serve warm. Serves 8-12.

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