Yapchik

Ingredients

• •8 large potatoes, peeled
• •1 large onion
• •3 eggs
• •1/2 cup oil or schmaltz
• •1/2 cup matzo meal or flour
• •2 tsp kosher salt
• •1/2 tsp black pepper
• •1 1/2 lb cooked brisket or raw flanken pieces
• •1 tsp paprika
• •1 cup stock or water

Instructions

1. 1

   Grate the potatoes and onion, then squeeze out excess liquid.

2. 2

   Mix the potatoes and onion with eggs, oil, matzo meal, salt, pepper, and paprika.

3. 3

   Spread half the potato mixture in a greased baking dish or heavy pot.

4. 4

   Layer the meat over it, then cover with the remaining potato mixture.

5. 5

   Pour the stock around the edges, cover tightly, and bake at low heat for several hours or overnight.

6. 6

   Uncover near the end if needed to deepen the crust, then cut or spoon out to serve.