Kugelis potato pudding

Yield: 1 Servings

Measure Ingredient
6 ounces Thick-cut bacon, cut into
\N \N 1/8\" pieces
6 pounds Russet potatoes, peeled and
\N \N Finely grated
1 \N Medium yellow onion, peeled
\N \N And finely grated
1 \N 5-ounce can evaporated milk
5 \N Eggs, beaten
2 teaspoons Salt
\N \N 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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