Kugelis

Recipe Rating:	23 Ratings4
Categories:	Other Breakfast, Potatoes, Side Casseroles
Serves:	large family
Prep Time:	1 Hr
Cook Time:	1 Hr 20 Min

Ingredients

5 lb	red or yukon gold potatoes, peeled and shredded (use a food processor if you have one.)
6 slice	thick cut bacon, cooked until crispy (reserve fat)
1 medium	onion, shredded
7	eggs, beaten
12 oz	can evaporated milk
1 Tbsp	salt, or more to taste
	pepper, to taste (i use about a teaspoon.)
	sour cream, to top

Pinched by farbie, and 3,586 more.

Jamie Burris

Well Seasoned

Fayetteville, AR (pop. 73,580)

jamielb1972

Member Since Jan 2011

Jamie's Notes:

My great-grandparents immigrated from Lithuania in the early 20th century and brought with them this potato recipe that I have been eating my whole life. My grandfather actually had to teach my grandmother to make it, who in turn taught my mother and my mother taught me. Definitly an heirloom recipe.

(See Jamie's Original Version of Recipe)

Comments from the Test Kitchen:

This creamy, delicious dish is part casserole, part hash brown. With the can't-miss combo of potato, bacon and onion, we can't imagine a better way to start your day!

Directions

Cook bacon until crispy. Set aside to cool and let the bacon fat cool as well. When bacon is cool, chop finely in food processor.

Pre-heat oven to 400 degrees. Beat eggs, milk, salt and pepper as well as the reserved bacon fat. Add bacon and mix well.

Peeled potatoes should be shredded as the last step to keep them from turning color. Shred onion with the potato. Mix potatoes/onion with the egg mixture completely and pour into a greased baking dish. (I used a 10 x 15.)

Bake and test for doneness at 1 hour. Like a cake, it will pull from the sides of the pan and a knife should come out clean.

Slice and serve with sour cream on top. This can also be sliced thin and fried with butter as a side with eggs for breakfast.

Comments

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Pat Duran kitchenchatter

Mar 12, 2012

What fascinating story and recipe- I have not heard of this recipe formula before but will try it out one of these days. My ancestors came from Hungry- so this should be interesting to my taste buds. Thanks for sharing.