|Nutritional Guidelines (per serving)|
|Servings: 1 13x9 pan (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 this easy version uses frozen hash brown potatoes instead. Compare this recipe with traditional Lithuanian kugelis recipe.
- 1/2 pound bacon (chopped)
- 1 large onion (chopped)
- 5 large eggs (beaten)
- 1 1/4 cups milk
- 1 can/7 ounces evaporated milk
- 1 1/2 teaspoons salt
- 1/2 cup farina
- 2 32-ounce bags frozen hash brown potatoes (thawed and squeezed of excess moisture)
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 13x9-inch pan with cooking spray. In a large bowl, combine eggs, milk, evaporated milk, salt and farina. Add bacon-onion mixture and drippings. Stir.
Add thawed and squeezed hash brown potatoes 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.