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potato kugel recipe jewish ashkenazi Yapchik shabbat
Photo credit Emanuelle Lee

Yapchik (Potato Kugel With Meat) Recipe

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4 from 2 reviews

Whether you know it as Hungarian cholent or simply the best potato kugel ever, this dish will warm you from the inside out.

  • Total Time: 4-8 hours
  • Yield: Serves 6-8


  • 2 medium white onions, very finely chopped
  • 8 large russet potatoes
  • 1 lb flanken or beef stew meat, cut into small cubes
  • 6 eggs
  • ¾ cup + 3 Tbsp olive oil
  • ¼ cup water
  • 1 Tbsp Telma onion soup powder (can substitute onion soup mix or onion salt)
  • salt and black pepper, to taste


  1. Preheat the oven to 400°F
  2. Season the meat with a pinch of salt and pepper. Heat 3 Tbsp olive oil in a large pan and sear the meat on all sides. Set aside and leave to cool slightly. This stage is optional but adds a lot of flavor to the dish.
  3. Peel the potatoes and shred them with on the larger side of a grater or on the grate blade of a food processor. 
  4. In a large mixing bowl, combine the eggs, ¾ cup olive oil, water and a generous pinch of salt and pepper. Add the grated potato, finely chopped onions and onion soup powder. Mix well. 
  5. Pour half the mixture into an oval or rectangular baking dish (approx. 9×12 inch), top with the seared meat, then add the second half of the potato mixture. 
  6. Bake for 3 hours uncovered. 
  7. For the overnight version: Repeat steps 1-5. Bake at 400°F for 40 minutes uncovered, then reduce the temperature to 190°F and tightly cover the dish with aluminium foil. Bake for another 6-8 hours. If you want the top to be crispy, bake uncovered for the last hour of baking. 
  • Author: Emanuelle Lee
  • Prep Time: 30 minutes
  • Cook Time: 3-8 hours 40 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Ashkenazi