5 pounds potatoes (approximately 10), peeled and chopped
1 large onion
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.