Here’s something that the family enjoyed:
Ingredients:
5 lb. Idaho potatoes
1 medium sized onion
4 large eggs (or 3 extra-large)
5 tablespoons oil
2 – 3 teaspoons salt
1/4 teaspoon fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
2 packages boneless flanken
Directions:
1) Peel, wash, and grate the potatoes.
2) Remove the excess liquid from the grated potatoes (dumping them into a colander and pressing them by hand works for me).
3) Grate the onion. Don’t remove the onion juice.
4) Beat the eggs together with the salt, pepper and 5 tablespoons of oil.
5) Mix the grated potatoes and grated onion, together with the eggs, salt, pepper, and oil you combined in step 4.
6) Sprinkle 1/4 cup potato starch over the mix.
7) Pour 1 cup boiling water over the mix.
8) Once again, mix everything well.
9) Pour 1/4 cup of oil into a 9″x13″ pan.
10) Preheat oven to 500 degrees.
11) Put pan in oven for about a minute. Do not allow oil to burn.
12) Pour potato kugel mix into pan.
13) Put flanken into potato kugel mix. Lay the pieces on top of the raw mix (try to distribute them evenly), then press them down so they are below the surface of the mix. Once you are done, none of the meat should be showing.
14) Bake uncovered at 500 degrees for twenty minutes.
15) Reduce the heat to 400 degrees and bake for another forty minutes or until the top is a deep golden brown.
16) Cover the potato kugel with aluminum foil.
17) Put another 9″x13″ filled with about 1.5″ of water (enough so it won’t boil off) on a lower oven rack.
18) Reduce the heat to 200 – 225 degrees and bake for another 4 – 5 hours.
Comments:
c) Baking more than one kugel at a time in the same oven increases the cooking time.