Lithuanian kugelis is made exclusively with potatoes, but Ashkenazi (Eastern European) Jews make their kugel with everything from potatoes to noodles to cauliflower and more.
This Lithuanian national treasure is usually served as a side dish, but it's great as a vegetarian main course if you leave out the bacon.
Traditionally, Lithuanian kugelis is made with grated potatoes, but I find the end result to be very heavy. I prefer to shred my potatoes.
SHORTCUT: Use 2 (32-ounce) bags of frozen hash browns, thawed and squeezed of excess moisture.
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Makes 1 (9x13 pan) Lithuanian Potato Kugelis
This Lithuanian national treasure is usually served as a side dish, but it's great as a vegetarian main course if you leave out the bacon.
Traditionally, Lithuanian kugelis is made with grated potatoes, but I find the end result to be very heavy. I prefer to shred my potatoes.
SHORTCUT: Use 2 (32-ounce) bags of frozen hash browns, thawed and squeezed of excess moisture.
View this larger image.
Makes 1 (9x13 pan) Lithuanian Potato Kugelis
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1/2 pound chopped bacon
- 1 large onion, chopped
- 5 large eggs, beaten
- 1 1/4 cups milk
- 1 (7-ounce) can evaporated milk
- 1 1/2 teaspoons salt
- 1/2 cup farina
- 5 pounds white or red potatoes, peeled, or use SHORTCUT, above
Preparation:
- In a large skillet, saute bacon and onion until lightly browned and caramelized. Set aside to cool.
- Place oven shelf in middle and heat to 350 degrees. Coat a 9x13 pan with cooking spray. In a large bowl, combine eggs, milk, evaporated milk, salt and farina. Add bacon-onion mixture and drippings. Stir.
- Using a food processor, shred potatoes, squeezing out excess moisture. Work quickly so potatoes don't darken. Check out this QUICK TIP to keep your grated potatoes from turning dark. Add to egg-bacon mixture, combining well. Pour into prepared pan and bake for 1 1/2 hours or until top is quite brown but interior is still moist.
- Remove from oven and let sit for 5 minutes before cutting into squares. Serve topped with sour cream, if desired. Leftovers can be browned in butter the next day.
