We’ve all got that special recipe that’s a standard at holidays and family gatherings.
For home cook Jamie Burris and her family, it’s a Kugelis, a tasty potato breakfast dish. Brought to the U.S. from Lithuania by her grandfather, Jamie continues making this tried-and-true favorite today.
This wonderful dish is part casserole and part bacony hash brown, we found it so tasty, it won the Grand Prize in the Heirloom Recipe Contest!
See step-by-step photos of Jamie’s recipe and read the story behind the recipe that helped Jamie win at:www.justapinch.com/kugelis. You’ll also find a meal planner, coupons and chances to win!
Enjoy and remember, use “just a pinch …”
6 slices thick cut bacon
7 eggs, beaten
12 oz. can evaporated milk
1 tbsp salt, or more to taste
1 tsp pepper, or more to taste
5 lb red or yukon gold potatoes, peeled and shredded
1 md onion, shredded
sour cream, to top
Cook bacon until crispy. Set aside to cool, reserving fat. Finely chop in food processor.
Pre-heat oven to 400 degrees.
Beat eggs, milk, salt and pepper plus reserved bacon fat.
Add bacon and mix well.
Peeled potatoes should be shredded as the last step to keep them from turning color.
Shred onion with the potato.
Mix potatoes/onion with the egg mixture completely and pour into a greased 10 x 15 inch baking dish.
Bake and test for doneness at 1 hour. Like a cake, it will pull from the sides of the pan and a knife should come out clean when done.
Slice and serve with sour cream on top.
This can also be sliced thin and fried with butter as a side with eggs for breakfast.
“My great-grandparents emigrated from Lithuania in the early 20th century and brought with them this potato recipe that I have been eating my whole life.”
-Jamie Burris resident of Fayetteville, Ark. (pop. 73,580)