Season the meat with a pinch of salt and pepper. Heat 3 Tbsp olive oil in a large pan and sear the meat on all sides. Set aside and leave to cool slightly. This stage is optional but adds a lot of flavor to the dish.
Peel the potatoes and shred them with on the larger side of a grater or on the grate blade of a food processor.
In a large mixing bowl, combine the eggs, ¾ cup olive oil, water and a generous pinch of salt and pepper. Add the grated potato, finely chopped onions and onion soup powder. Mix well.
Pour half the mixture into an oval or rectangular baking dish (approx. 9×12 inch), top with the seared meat, then add the second half of the potato mixture.
Bake for 3 hours uncovered.
For the overnight version: Repeat steps 1-5. Bake at 400°F for 40 minutes uncovered, then reduce the temperature to 190°F and tightly cover the dish with aluminium foil. Bake for another 6-8 hours. If you want the top to be crispy, bake uncovered for the last hour of baking.
Reviews
Terri Suha Massa on 2023-11-13 (3 stars): I like the recipe, but the cooking time is off. I meant to check it after two hours, because three seemed too long, but got busy. The top was very burned. It's very tasty, but definitely check it frequently, so it doesn't burn.
Sheri Hershfield Daar on 2024-03-31 (5 stars): We crockpot ours over Shabbos for a added delight for Shabbos lunch.
Paula on 2026-04-29 (4 stars): Do you squeeze the water from the potatoes and disgard?
