10 lg. white or russet potatoes
1 md. yellow onion
5 slices salt pork (1/4 to 1/3-inch thick)
2 tbsp. farina
1/4 tsp. pepper
1/2 tsp. salt
1/2 cup scalded milk
1 tbsp. butter
3 lg. eggs
Sour cream, for topping
|
Directions:
|
Peel and grate potatoes and onion. Mince salt pork and fry until crisp. Pour crisp pork, along with fat, over potato-onion mix and add warm scalded milk and melted butter. Beat eggs and add gradually to the potato-onion-pork mixture, stirring to combine thoroughly. Mix in salt, pepper and farina.
Pour into a greased or buttered cast-iron skillet or casserole (depth of potato mix should be between 2 and 2-1/2 inches) and place in 400°F oven. After 15 minutes, reduce heat to 375°F and bake for another 45 minutes. Cut into servings, place on plates and top with sour cream.
|
|
|
Editor's Note: The spelling mistake in the title was verified and updated. Thanks everybody for your help!
|
|
User Reviews: |
I would call my grandma everytime I made this, it is what ever You have in the house she's say and don't be afraid. She told me to add bread if I didn't have flour, I use both, and I would fry some of the onions. Still grating the onion too, she also suggested dotting it with butter. And said the best are made with old potatoes. I was from Chicago too, and wished I could have a loaf of Lithunaian rye bread. Is it available in Bakersfield, CA? |
|
|
I agree with Alison and Carol. Unless the potatoes are properly grated this beautiful dish will not turn out quite the same. The bacon/chicken/onions/spices can be adjusted to your personal liking but the grating of the potatoes and cooking method is important. Another twist to the recipes available is using pork hocks in the mix or stuffing the whole mixture into sausage casings and baking them. My Mom makes kugelis different ways, and they all taste great. Kugelis is a great meal on it's own or a side dish. |
|
|
I prepare kugelis with chichen. It's so delicious! |
|
|
View all 8 reviews of this recipe. |
|
|
