Crock Pot Yapchik

• 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. Enjoy!