Kugelis is a Lithuanian baked potato pudding consisting of shredded potatoes, bacon, milk, onions, and eggs. It really doesn’t get much more frugal than this dish, so if you’ve got a tight budget this is a good one to try. Traditionally, Lithuanians top this with applesauce or lingonberry jam. When topped with sour cream and scallions, it’s delicious. It reminds me a bit of the Spanish Omelets I love.
Scott said, “This is really good!” and the kids ate it up too (sans sour cream and onions). I’ve got photographic proof for that one skeptical friend who said the kids wouldn’t like it. They did… and this photo to the right here was NOT staged (I’ll admit the one below was). Sydney was picking up the crumbs off her plate (she gets her manners from Scott).
- 1 Tbsp. butter
- 4 large russet potatoes
- ½ lb. bacon
- 1 medium onion, finely chopped
- 4 eggs, beaten
- ½ C. milk
- Salt and pepper to taste
- Preheat oven to 400 degrees. Using a box shredder, shred the potatoes. Place in cold water in a bowl and set aside. Meanwhile, cook bacon in a skillet. Drain, reserving a tablespoon of grease to use to sauté the onions. In a kitchen towel and twist to remove excess water from the potatoes. Grease an 8x8 casserole dish and add potatoes, eggs, milk, and crumbled bacon bits. Season to taste. Bake for 50-60 minutes or until golden brown.
Thanks, Serious Eats!