Best 2 Amerikaner Yapchik Recipes

AMERIKANER YAPCHIK

Steps:

• Grate onions and potatoes, starting with an onion and alternating between potatoes and onions. Drain as much as possible. Add eggs, salt, pepper, and oil and mix very well. Taking large handfuls of the mixture press gently to drain excess liquid and make an even layer in the bottom 1/3 of the disposable pan. Add your deli meat, laying the pieces neatly so the entire area is covered. (I did pastrami, turkey, corned beef, but you can pick your own deli meats and combos. Just make sure you lay the meat evenly and so the entire surface area is covered.) Make an even layer of potato mixture over the meat, pressing gently to remove excess liquid, til the pan is filled. Take a bit of salt and pepper and sprinkle a fine layer over the top of the kugel. Bake in preheated oven for 2-3 hours, or until a knife inserted comes out clean and very hot to the touch. Turn off oven; leave in for another hour or so to cool slightly. Yield one regular 9"x13" disposable pan and a bit extra for a small regular potato kugel (6" round) OR one deep 9"x13"disposable pan)

POTATO AND STEAK OVERNIGHT KUGEL AKA YAPCHIK

Steps:

• Saute the onion well on your stovetop (do not burn).
• Transfer to a baking dish (I use a foil pan) and add steak with 2 tablespoons of oil. Bake at 400 degrees for 30-40 minutes, covered.
• Transfer the raw kugel to the hot pan, taking care to pour the entire kugel to hide the meat .Uncover and return to the oven.
• Bake until well browned. If leaving overnight keep in a 250 degree oven or on the hot plate covered.