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yapchick: overnight potato kugel with meat with a piece scooped out

Yapchick: overnight kugel with meat

5 from 1 vote
This Jewish classic known as Yapchick: overnight kugel with meat, is probably the best type of kugel you'll ever have! The crispy rich brown kugel is studded with super soft chunks of meat and is sure to become repeat recipe.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Overnight 8 hours
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Video

Ingredients
  

  • 8 medium yukon gold potatoes approximately 2.5 lbs. peeled
  • 1 small onion
  • 1 cup water
  • ¾ cup extra virgin olive oil
  • 7 large eggs
  • 1 ½ tablespoon kosher salt
  • freshly ground black pepper to taste
  • 1 lb boneless flanken meat cut into chunks

Equipment

  • Food processor

Method
 

Oven
  1. Grate the peeled potatoes and onions with the grater blade.
  2. Remove the mixture and transfer to a large bowl. Fit the food processor with the S blade. (Alternatively process on speed 8 with the Braun) Transfer the mixture back to the food processor.
  3. Pulse for about 1 minute. Transfer the mixture back to the bowl.
  4. Process the remaining ingredients for 1-2 minutes.
  5. Combine the liquid with the potato mixture in the bowl, and mix well.
  6. Transfer to a pan and bake on 425 F for 1 hour and 30 minutes.
  7. Lower the oven temperature to 200F. Cover the foil pan with a sheet of foil and a foil pan lid.
  8. Bake for 8 hours.
Crock pot
  1. Peel the potatoes and place in a bowl of cold water. Line your crock pot with a bag and add the meat to the bottom. Peel the onion and place in the food processor fitted with the S blade. Process. Add the eggs, olive oil, water, and spices. Pulse a few times until combined.
  2. Remove the mixture from the food processor and pour into a bowl. Fit the food processor with the grater blade and grate the potatoes. Mix the potatoes with the egg mixture and pour over the meat. Cook on low for 8 hours and up to 24.