Recipe

Kugulis Recipe

	Frankcooks / All my dishes 1 year, 10 months ago Kugulis, Lithuanian potatoe pudding Prep:20m Cook:60m Servings:8	Frankcooks
	potatopudding

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Ingredients

3 lbs raw potatoes, peeled, grated

1/4 lb. lean bacon, diced

3 eggs, lightly beaten

1 medium onion, chopped < 1/4”

1 small can evaporated milk

3/4 cup milk

1-1/2 tsp. salt (or to taste)

Directions

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.

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