Yapchik

My Thursday ritual! When I start cooking Thursday morning, the first thing I do is make dinner AKA Yapchik, that way I don’t have to think about it anymore, dinner is made! In order to stay organized and keep myself together, I try to shop on Wednesday, cook Thursday and, relax Friday. If you don’t already do this, try it! It’s life changing. Friday’s don’t have to be hectic or chaotic or flying and frantic it should be a calm peaceful day preparing for shabbos! There’s nothing like a relaxed and calm erev shabbos! anyway now that I’m done rambling, let’s talk about this Yapchik for a moment, it’s flanken infused potato kugel, cooked for hours! It’s so insanely good! This is something you definitely need to try!

Tip: use the Reynolds crockpot liners and you will have virtually no cleanup!

Recipe: 1/2 cup oil 1 package of boneless flanken (1.5 lb) 10 medium potatoes 1 onion 7 eggs 1 tablespoon salt 1 teaspoon pepper

Peel the potatoes and place them in a bowl of warm water. Place a crockpot liner into your crockpot and add the oil and meat. You can leave the meat whole it will fall apart on its own. Peel the onion and place it in the food processor with the salt and pepper and using the S blade, process the onion. Add the eggs and pulse three times. Leave the contents in the machine. Switch to the shredding blade. Drain the water from the bowl of potatoes and shred the potatoes. Mix the potatoes and onion egg mix together. Pour on top of the meat. Cover and cook on high setting for minimum 7 hours.