Sheet Pan Yapchick
This isn’t your Bubby’s yapchick…
It’s your go-to kugel recipe + seasoned ground meat baked together in one sheet pan of crispy, golden perfection.
No layering. No babysitting a pot.
Just shred, mix, pour, and slice.
Sheet pan yapchick is here to save Shabbat prep and your sanity.
Ingredients
10 Yukon gold potatoes, peeled and shredded
6 large eggs
3 tsp. Salt
2 tsp. Black pepper
Oil (coat the bottom of your sheet pan )
1.5 lb ground meat
1 frozen container of fried onions, defrosted (about 3 onions worth)
1 tsp. Salt
1 tsp. Black pepper
Hot water
Instructions
In a bowl mix together the potatoes, eggs, salt and pepper.Â
In a separate bowl, mix together all the meat mixture ingredients.
Take a baking sheet and add oil to the bottom of the pan just to coat.
 Bake it in the oven for 10 minutes till hot.
Carefully pour it into the potato bowl and mix well.Â
On that same sheet pan, make patties from the ground meat and press into bottom of that well oiled pan.Â
Then pour the potato kugel mixture over the meat and spread out.
Place it onto a larger pan to prevent dripping and bake in the oven for 1 hour and 40 minutes on 350F or until golden and crispy brown on top.
Eat!Â