- Cook Time
- Prep Time
- 8-10 ServingsServings
- 10 lbs Idaho potatoes, peeled and sliced for a food processor
- 3 large Vidalia onions, also peeled and sliced for a food processor
- 9 large eggs
- 1 cup olive oil
- 2 tsp salt plus a little to cover the top
- 4 tsp black pepper plus a little to cover the top
- 6 oz navel pastrami
- 6 oz cooked deli turkey breast
- 6oz 1st cut corned beef
Start with an oven preheated to 350 degrees F.
Using the kugel blade (shredder) on your food processor, process your onions and potatoes, starting with an onion and alternating between potatoes and onions. (This helps keep the potatoes white.) There will be a lot of juice - drain as much as possible off now, but you will have to drain it again later. Add eggs, salt, pepper, and oil and mix very well. I would say use your hands ( I do) to ensure complete mixing, but you could use a spatula or wooden spoon as well.
Taking large handfuls of the mixture, press gently to drain excess liquid and make an even layer in the bottom 1/3 of the disposable pan. Add your deli meat, laying the peices neatly so the entire area is covered. (I did pastrami, turkey, corned beef, but you can pick your own deli meats and combos. Just make sure you lay the meat evenly and so the entire surface areas is covered.) Make an even layer of potato mixture over the meat, pressing gently to remove excess liquid, til the pan is filled.
Take a bit of salt and pepper and sprinkle a fine layer over the top of the kugel. Bake in preheated oven for 2-3 hours, or until a knife inserted comes out clean and very hot to the touch. Turn off oven, leave in for another hour or so to cool slightly.
Yield one regular 9''x13'' disposable pan and a bit extra for a small regular potato kugel (6'' round) OR one deep 9''x13''disposable pan)