5 pounds potatoes (approximately 10), peeled and chopped
1 large onion
5 eggs
salt and pepper to taste
¾ cup oil
4 strips of flanken


Start on Friday morning. Place 4 tablespoons oil in bottom of crock pot. Grate potatoes and onion. Add salt, pepper, eggs and ½ cup oil and mix well. Put ½ potato mixture in bottom of pot. Place meat on top of potatoes, then put the rest of the potato mixture on the top. Drizzle with remaining oil. Cover and cook on low until Shabbos lunch.

5 thoughts on “Yapsuk

    • It comes out like a structured cholent. Its layered but cooks so long that it is very soft. It spoons out into a cholent looking consistency.

  1. I have never found anyone to use the same term I was taught growing up. I make yapsuk every once in a while with layers of grated potato and short ribs (salt and pepper each layer). My mother would cook it all night long and drive me crazy with hunger. Nice to know there are others who still cook yapsuk.

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