Kugelis potato pudding
1 Servings
Ingredients
| Quantity | 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 |
Directions
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