Lithuanian Potato Kugelis

Ingredients

• 2.2 lbs (1 kg) potatoes, peeled and grated 2.2 lbs (1 kg) potatoes, peeled and grated
• 1 large onion, finely chopped 1 large onion, finely chopped
• 8 oz (225 g) bacon, diced 8 oz (225 g) bacon, diced
• 4 eggs, beaten 4 eggs, beaten
• 1 cup (240 ml) milk 1 cup (240 ml) milk
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Sour cream or applesauce, for serving Sour cream or applesauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet with the bacon fat, sauté the chopped onion until translucent and slightly golden.
4. 4.
   In a large mixing bowl, combine the grated potatoes, sautéed onions, and crispy bacon.
5. 5.
   Add the beaten eggs, milk, salt, and black pepper to the potato mixture. Mix well until all the ingredients are evenly combined.
6. 6.
   Grease a baking dish with butter or cooking spray. Pour the potato mixture into the dish and spread it evenly.
7. 7.
   Bake in the preheated oven for about 1 hour, or until the top is golden brown and crispy.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.
9. 9.
   Serve Lithuanian Potato Kugelis warm, accompanied by sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes to achieve a crispy texture.
• Bacon — Use thick-cut bacon for a more pronounced flavor and crispiness.
• Onions — Sautéing the onions before adding them to the potato mixture enhances their sweetness and adds depth to the dish.
• Eggs — Beat the eggs well to ensure even distribution throughout the mixture.
• Milk — You can use whole milk or a dairy-free alternative for a creamy texture.

Tips & Tricks

• For a vegetarian version, omit the bacon and add some smoked paprika for a smoky flavor.
• Serve the kugelis with a dollop of sour cream or applesauce for a traditional touch.
• Leftover kugelis can be reheated in the oven or pan-fried for a crispy finish.
• Experiment with different toppings such as chives, green onions, or grated cheese for added flavor.
• To save time, use a food processor with a grating attachment to grate the potatoes quickly.

Serving advice

Lithuanian Potato Kugelis is best served warm. Cut it into squares or wedges and serve it with a generous dollop of sour cream or applesauce on top. Pair it with a fresh green salad or pickled vegetables for a complete meal.

Presentation advice

Present the Lithuanian Potato Kugelis on a rustic serving platter, allowing the golden brown and crispy exterior to be showcased. Garnish it with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color. Serve it family-style, allowing everyone to help themselves to a slice.