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Flanken-Potato Kugel
This recipe is kosher for Passover.
Flanken-Potato Kugel A Taste of Pesach | Meat
2 hours, 15 minutes 15 minutes
2 hours
12 servings

  • 6 large Idaho potatoes
  • 1 onion
  • 4 eggs
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • ⅓ cup oil
  • 1 lb. boneless flanken, cut into chunks

  1. Using a food processor fitted with the fine grater blade or the S-blade, shred potatoes and onion.
  2. Transfer to large bowl. Add eggs, salt, and pepper. Mix until smooth.
  3. Pour oil to make a thin layer on the bottom of a 9x13” pan. Pour half of potato mixture into pan. Layer with flanken and remaining potato mixture.
  4. Baking Options:
    • Preheat oven to 425°F. Bake 2 hours, uncovered.
    • Preheat oven to 500°F and bake for 30 minutes, uncovered. Lower oven to 200°F. Set a pan of water on rack underneath kugel to keep moist. Cover kugel well and bake overnight.
    • Layer potatoes and meat in a slow cooker; bake on HIGH for 4-5 hours, and then reduce to LOW; cook several additional hours until ready to serve.