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Potato Kugel Meat Roll


I wish I could take credit for this amazing idea for a twist on Potato Kugel, but that goes to my friend Miriam R., who introduced me to this concept. It’s a fun and unusual take on potato kugel, perfect for a time like Pesach when everyone is bored of “plain old potato kugel.”

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Meat layer:

  • 2 pounds Swiss steak
  • 3 onions
  • Oil for frying
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper

Kugel Layer:

  • 4 Idaho potatoes, peeled
  • 4 eggs
  • 1 small onion (or ½ large onion)
  • 2-3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup potato starch
  • 1/3 cup oil


Meat Layer:

1. Cut the meat into small chunks (the smaller the better). Set aside. 

2. Sauté onions in olive oil over low heat until golden. Remove from pan. 

3. Raise heat to medium-high. Add oil and place the meat chunks in the pan. Stir frequently until meat is browned, about 5 minutes. 

4. Return onions to pan, and lower heat. Season to taste and keep over low heat while you prepare the kugel layer.

Potato Kugel:

1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. 

2. Shred the potatoes in a food processor, and place in large mixing bowl. Immediately add eggs to prevent browning. 

3. Shred the onion and add to the mixture. Add the salt, pepper, potato starch, and oil. Stir well to combine. 

4. Pour the kugel mixture onto the prepared baking sheet. In order for the kugel to roll nicely, it has to be very thin. Depending on the size of the potatoes, there may be too much batter for the kugel to be thin enough. If the kugel reaches more than 1/3 of the way up the side of the pan, remove some and bake it in a separate baking pan. It is better to err on the side of too thin, or your kugel will crack when you try to roll it. Bake for 20 minutes, until top is set. 

5. Remove from oven and let cool for about 5 minutes, or until it is easily handled. Spread the prepared meat mixture over the kugel, leaving 1 inch margin around the sides. Carefully roll the kugel up and return it to the oven for 30 minutes, or until kugel is golden brown on top. Slice and serve hot.

As seen in the Joy of Kosher with Jamie Geller Magazine (Passover 2012) – Subscribe Now

magazine passover 2012