Overnight Potato Kugel- Yaptzik
(
Loading ...Recipe
Overnight Potato Kugel- Yaptzik
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 strips of meaty flanken
- 8-10 large potatoes (I prefer Yukon Gold)
- 1 large onion
- 4 eggs large
- salt and white pepper to taste
- 1 cup water or chicken soup
Directions
Place meat at the bottom of a 9 x13 inch pan.
In a food processor, grate onion and potato. Pour into a bowl and mix in eggs.
Add salt and pepper to taste and pour over the meat.
Bake for 1 hour and a half at 350 and remove from oven. (You are only partial cooking don’t eat it)
Before Shabbat add one cup of water or if you have chicken soup boiling for Shabbat use some of the soup. (Just boosts the flavor)
Place a piece of parchment papers over the kugel, them some heavy duty aluminum foil over that and cover well. Place in a 200 degree oven right before Shabbat. Take out the next day right before serving.
Image Source: Flickr – Edsel
About Naomi Nachman
comments
8 Responses to Overnight Potato Kugel- Yaptzik
Leave a Reply
Posted in
Uncategorized
Meat , Kugel Recipes, Lunch , Passover Recipes, Shabbat , Ashkenazi , Slow Cooker & Cholent , Comfort Food, Gluten Free ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
Although I am a vegetarian and will substitute, this recipe looks delish! However, please correct it: I’m sure you didn’t mean to grate raw eggs! Also, I bet the potatoes should be peeled. This site is yummy fun, but the recipes need to be more professionally presented. Thanks!
Naomi says she does peel the potatoes, but I make potato kugel without peeling them, especially if using Yukon Gold. It is easier and adds a bit of fiber and doesn’t affect the final result in my opinion.
She did NOT say to grate the eggs. Sometimes using a little common sense like in the potatoes, helps….
Is this raw meat you are using?
Yes, it is raw meat, it cooks all night.
Definitely not necessarily a summer recipe with your oven going all day
B”H This is one of our favorites for Shabbos lunch. I do not peel the potatoes and will sometimes use well scrubbed grated russet potatoes. I also cook it in a slow cooker in a slow cooker bag, (if you do this make sure to put water in the bottom of the crock before adding the bag). We love it with flanken, but just for a change for a Shabbos between the Yontavin, I used a whole (smallish) piece of uncut cooked pastrami, talk about delicious…that it was.
How do I adjust this exactly for my slow cooker? I made it last shabbos and it was burnt in some areas and mush in others. The crock pot liner bag also melted all over even though I did put water in the bottom. I guess it wasn’t enough? I would really like this regularly instead of cholent. Please help!