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No one makes a yapchik like my Bobbi. I’m not sure if it’s the insane amount of fried onions or the love she puts into it, but all I can say is you won’t regret making it.
1 5-pound (2.26-kilogram) bag russet potatoes, peeled and grated
2 and 1/2 cups Haddar Sauteed Onions or other fried onions
4 eggs
2 tablespoons Manischewitz Kosher Salt
1 teaspoon white pepper
1–2 pound (450–910 grams) skirt steak or meat of choice (see note), cut into strips
2 cups water
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
In a 9×13-inch (23×33-centimeter) baking pan, mix together all the ingredients except the meat and water. Distribute the meat evenly throughout the pan, making sure each bite has a piece. Place pan in preheated oven.
Bake for two hours, uncovered, then lower heat to 225 degrees Fahrenheit (105 degrees Celsius). Add about two cups of water to the pan and double wrap with foil. Bake for an additional four hours.
Text, Styling and Photography by Menachem Goodman
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do you mix the water
No need to mix it. Just add it in, in step 3.