Kugulis Recipe

How to make it

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• Combine onion and bacon in a pan and fry until the mix is lightly browned.
• Grate potatoes by hand (ouch!), or use a food processor. With a processor use the shredding disc first, remove the shredded potatoes, replace the shredding disc with the cutting/chopping blade and process the shredded potatoes again. Pulse until the potatoes just appear shredded- do not over process. Work fairly fast so the potatoes do not brown (light browning will disappear during baking). Drain any accumulated water but keep the starch.
• Combine all ingredients, including bacon grease (see below), and mix well. Placed in a greased baking dish and bake at 350F for 1 hour or until the kugelis is browned around the edges, slightly browned on top, and the center may begin to puff slightly.
• Tips:
• - The traditional recipe calls for bacon grease. Alternatively, drain the grease and replace it with 2 or 3 Tbsp. canola oil, mixed with the browned bacon & onions.
• - Process in two or three smaller shredding and chopping batches, especially with a small capacity processor.
• -The baking dish should be approx. 9 x 12”. The kugelis should be about 1-1/2” thick.
• - Use older potatoes (newer ones or an old/new mix works ok, too).
• - Start the oven at a little higher temperature, 375-400F, then reduce to 350F once the baking starts.
• Cool 5 minutes and cut into squares. Serve with sour cream or apple sauce.