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Crock Pot Yapchik


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Crock Pot Yapchik


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Crock Pot Yapchik


  • Prep Time : less than 30 min
  • Cook Time : overnight min
  • Ready Time : 0 min



  • 5-6 russet potatoes, peeled if for Pesach
  • 1 onion quartered
  • 2 eggs
  • 1-2 Tbsps. schmaltz or oil
  • 3 or more pieces of semi -thick slices of meat, or flanken. Sometimes I use minute steaks cut in half that I partially grill or even left over slices that have been cooked. Flanken, with or without th
  • Salt and pepper to taste (I don’t use pepper for Pesach)


Grate potatoes and onion in food processor or grate by hand.
Rinse under cold water, and squeeze out liquid. Mix with beaten eggs, schmaltz or oil. and salt and pepper, (if using).
Put balls of aluminum foil on the bottom of your crock pot, (this keeps the kugel from burning on the bottom). Almost cover with water, about ½ to ¾ of the way up the aluminum balls. Use a crock pot liner. (they are available, Kosher for Pesach). Fill half of the crock pot liner with your potato kugel mixture. Cut meat in half or not, and place over kugel. Put remaining potato mixture over the meat. Place bag on top of the aluminum balls, and close crock pot liner with a loose knot. Cover, turn crock pot to low heat overnight. I usually start mine about noon the day before Shabbos.




3 Responses to Crock Pot Yapchik

  1. avatar says: Drblujay

    Sounds good, need a good recipe for this special dish.

    • avatar says: Laura

      It is a perfect gluten free cholent. I am going to add some cholent beans( no barley) to the recipe

  2. avatar says: mushi

    B”H Thank you. Any addition espically when not Pesach can be used. For gluten free non Pesach try using short grain brown rice instead of barley. A nice substitution is a nice thick whole piece of either turkey or beef pastrami.

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