kugelis potato pudding
- Categories
- Puddings
- Potatoes
- Lithuanian
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Thick-cut bacon, cut into |
| 1/8" pieces | |
| 6 pounds | Russet potatoes, peeled and |
| Finely grated | |
| 1 | Medium yellow onion, peeled |
| And finely grated | |
| 1 | 5-ounce can evaporated milk |
| 5 | Eggs, beaten |
| 2 teaspoons | Salt |
| Freshly ground black pepper | |
| 1 tablespoon | Butter, melted |
Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse. Add the bacon with its drippings and the remaining ingredients except the butter. Mix well and pour ino a 13x8x2-inch baking dish. Bake at 425 degrees for ½ hour, then reduce the heat to 375 degrees for 25 minutes more.
NOTE: For best results, the pudding should be at least 2 inches deep in the pan.
From: "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@...> on Sep 14, 1997
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