YAPCHIK

Steps:

• Duration-460 minutes, Cook Time-450 minutes, Prep Time-10 minutes, Servings-8
• Preheat oven to 425°F.
• Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don't have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the "s" blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.
• Remove mixture from food processor and place in mixing bowl.
• Process eggs, water, oil, and salt in the food processor and pour into the potato-onion mixture.
• Add the meat into the mixing bowl and combine everything together.
• Pour in a 9x13 in. baking pan.
• Bake uncovered for 1½ hours.
• Lower oven temperature to 200°F.
• Cover baking pan well with 2 layers of silver foil. You want to seal in all moisture.
• Bake for 6 more hours.
• TIPS
• Simply omit meat for an incredible overnight potato kugel.
• Cooking this kugel/cholent overnight (8 hours+) achieves a deep brown color and flavor (similar to cholent). If you prefer a lighter color and flavor, simply remove from oven when it is time to lower the temperature.
• In place of the flanken, you can use beef cheek or Jack's Gourmet facon or pastrami, chopped, for a smokier flavor. When using these other options only use 1 tablespoon of salt as these meats are already salty.
• Wrap in aluminum foil and place in cholent.
• Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014