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Overnight Potato Kugel- Yaptzik

 

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Overnight Potato Kugel- Yaptzik
 

 

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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

avatar

Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

 

comments

 

16 Responses to Overnight Potato Kugel- Yaptzik

  1. avatar says: edahgal

    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….

  2. Is this raw meat you are using?

  3. avatar says: mrsbrite

    Definitely not necessarily a summer recipe with your oven going all day

  4. avatar says: mushi

    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.

    • avatar says: Frieda

      Can I get more explicit instructions for crockpot preparation of yaptzik?Do u put it up just before Shabbos or earlier?Do u need to add more water? Or, how to cook on blech and not oven?

      • avatar says: mushi

        B”H Sorry, I just saw this…
        5-6 russet or any 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 the bones.
        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!

    • avatar says: Tamar

      Hi can you give me more details on how to make it in a crockpot? Thanks I sounds o good!

      • avatar says: mushi

        B”H Sorry, I just saw this… 5-6 russet or any 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 the bones. 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!

  5. avatar says: Erica

    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!

    • avatar says: mushi

      B”H Sorry, I just saw this…
      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. If you have a rack for your crock pot that will work too.

  6. avatar says: rina

    how many hours does it cook for at 200??

    • Rena, you place it in the oven before Shabbat and take it out oven before lunch next day. It’s at least 12 hours.

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