The last time I posted in this blog, was the last time I made kugelis. So, today I decided to create a pictorial recipe. Here goes.
Start with 5lbs of Russet potatoes, peel them and grate them with this tennis racket kind of grater.
Add an egg (6 total) for every couple of potatoes you grate and mix it up a little
I use my hand it is always convenient. This will help to keep the potatoes from turning dark.
I takes a while to grate 5lbs of potatoes.
preheat oven to 450*
Grate 2 onions into the mixture. Same grater. Stir.
Fry 1lb of bacon until crispy. Drain a little of the grease. Not too much.
Add an egg (6 total) for every couple of potatoes you grate and mix it up a little
I use my hand it is always convenient. This will help to keep the potatoes from turning dark.
I takes a while to grate 5lbs of potatoes.
preheat oven to 450*
Grate 2 onions into the mixture. Same grater. Stir.
Fry 1lb of bacon until crispy. Drain a little of the grease. Not too much.
.
Add a stick of butter to melt in the bacon and when it's melted,
add it to the the potato mixture and stir it up again.
Add salt to taste. Add 1 can of evaporated mild. At this point, my mother would add
some minute tapioca (2 teaspoons) if there was too much water in the potatoes, but it isn't necessary.
I use a 9x13 glass pan sprayed with Pam. Holds everything and is easy to clean.
Bake for 30min. at 450*. Turn the temperature down to 400* and bake for 30 minutes.
Turn down to 325* and bake for another 30 minutes. Keep an eye on the color during
the last half hour and take it out if it start to get too brown.
Perfect!
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