Reconstructing my grandmother's ( she was a great cook, my mother on the other hand no so good ) recipe ( I found it last week after 50 years in limbo, browned and fragile and torn with some parts of the page missing ) is close to your traditional recipe except she added a pound of bacon, 5 eggs, and a can of evaporated milk into the mixture. Directions are the same or very close from the piecing together. She topped the kugelis with plum jam, The kugelis is much better the next day or two : cut it into slices 3/8" to 1/2 " thick , place in a skillet and brown both sides, top with plum jam and ENJOY !@Bossroo
I am SOOOO sorry, I completely forget, I am a jerk!
Here is the more American version:
Ingredients:
3 eggs
¼ cup all purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
1 large onion
Double smoked bacon – as much as you like!
3 large Yukon Gold
Preheat oven to 350 degrees F.
Directions:
Lightly spray an 8 inch square baking dish with cooking spray.
In a large bowl, whisk eggs with flour, oil, and salt. It is alright if a few lumps remain.
Finely dice the onion.
Cut the bacon into small cubes.
Brown the bacon in a frying pan – add the onion and brown. Let cool.
Peel the potatoes and grate using the large holes on a box grater.
The grated potatoes should measure about 4 cups.
Add the grated potatoes to the whisked eggs, flour, oil, and salt.
Mix well.
Add the cooled browned onions and bacon to the mixture.
Mix well.
Turn the mixture into the baking dish.
Press the mixture down into the pan and smooth out the surface.
Bake in center of oven until the top gets golden and the edges are browned (at least one hour).
Let stand for 10 minutes before serving.
Serve with sour cream.
And the traditional:
Ingredients:
1 kg potatoes, peeled (2lbs)
300g bacon, finely chooped (9oz) [You can add as much bacon as you like!]
2 eggs, beaten
2 medium onions, grated
Salt and pepper to taste
Grate potatoes and remove most of the juice.
Fry the bacon and add to the potatoes. Mix well.
The hot bacon fat helps disperse the potato starch.
Add onions, eggs and salt/pepper. (You can also fry the onions a bit before adding them if you'd like, it is a personal preference and varies based on region. Where I am from, we fry them first)
After mixing well, place potatoe grating into a greased pain. My aunt wrote a 4 finger deep baking dish...so not very accurate on the exact size
The bake it at 180C (350F) for 2 hours.
Serve with sour cream! This is an absolute must!! (Traditionally it is served with applesauce or lingonberry preserve but most prefer sour cream now)
Let me know if you make it and how it turns out!
