Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Ingredients
- 1 pound bacon , diced
- 1 large onion , grated
- 5 pounds Russet potatoes , finely grated, and soaked in water
- 0.5 cups flour
- 1 can evaporated milk , 12 ounce
- 6 eggs
- salt and pepper to taste
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
-
2
In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
-
3
In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
-
4
Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Pumpkin French Toast
On a quest to get my kids to eat more veggies and not just at dinner time, my recipe for pumpkin French toast has now become a family favorite! Drizzle with maple syrup and sprinkle some confectioners' sugar for fun!
Lemon Cheese
This lemon cheese is an old family recipe, traditionally used at Christmas to spread on toast or crackers or put in cooked tart shells. Lemon cheese can be put into sterilized jars and frozen.
Vegetarian Mexican Breakfast Casserole
This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.