This is a traditional Pesach dish of unknown origin. The slow-baked overnight potato kugel is improved only by the delicious meat hiding on the bottom.
Yaptzik (Potato and Meat Kugel)
- Cooking and Prep: 13 h 40 m
- Serves: 10
Assemble and Bake
Preheat oven to 350°F. Prepare a 9- x13-inch pan.
Place meat into prepared pan. Set aside.
Using a food processor fitted with the thin shredder blade or kugel blade, shred potato and onion. Add eggs. Add salt and pepper; pour mixture over the meat.
Bake for one and a half hours; then reduce oven temperature to 200°F. Pour water over kugel, cover tightly with foil, and bake for 12 to 16 hours, or until ready to serve.