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Lithuanian

Kugelis

Non-vegetarian

A baked pudding of grated potato, eggs and smoky bacon with a crisp, golden crust and a soft, dense centre. Cut into squares and served with sour cream.

Kugelis is a Lithuanian bake, ready in about 2 hours 5 minutes and made with bacon and potato. It serves 6 and is rated easy to cook.

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Baked kugelis potato pudding in a glass dish, cut into squares
Photo: Eden, Janine and Jim / Wikimedia Commons · CC-BY-2.0
Prep
30 min
Cook
1 h 25 min
Rest
10 min
Total
2 h 5 min
Serves
6
Level
Easy
Calories
393

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Fry the bacon (opens in a new tab) until it renders its fat, add the onion (opens in a new tab) and cook until golden. Heat the oven (opens in a new tab) to 180 °C.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Finely grate the potatoes (opens in a new tab) into a bowl and pour the hot milk (opens in a new tab) over at once to stop them darkening. Drain off a little liquid if very wet.

    Grating on a box grater
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Stir in the eggs (opens in a new tab), salt, pepper (opens in a new tab) and the bacon (opens in a new tab) and onion (opens in a new tab) with all their fat. Pour into a greased baking dish (opens in a new tab) about 5 cm deep.

  4. Step 4

    Bake until deep golden on top and set in the middle.

  5. Step 5

    Rest 10 minutes, cut into squares and serve with sour cream (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Lithuania · Commonly attributedRelated to the Jewish potato kugel of the region.More food from Lithuania
    Dish
    Dinner · Lunch · Casseroles & bakes · Main courses
    Cooking method
    Oven-baked, Pan-fried
    Taste
    savoury, smoky, mild
    Diet
    No gluten ingredients · No nut ingredients
    All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Beef-free
    Worked out from the ingredients. How labels work
    Good for
    Budget-friendly · Make-ahead · Uses leftovers
    Cook more with
    Bacon · Potato · Onion · Milk · Egg
    Techniques
    Baking · Pan-frying

    Allergens

    • Contains: Milkfrom milk, sour cream
    • Contains: Eggsfrom egg

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    393 kcal per serving

    Calculated

    1 serving ≈ 371 g · recipe makes 6

    Where the energy comes from

    • Protein 15%
    • Carbohydrate 48%
    • Fat 37%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy393 kcal106 kcal
    Protein14.4 g3.9 g
    Carbohydrate47.8 g12.9 g
    Net carbohydrate42.2 g11.4 g
    Sugars5.2 g1.4 g
    Added sugars0 g0 g
    Fibre5.6 g1.5 g
    Fat16.4 g4.4 g
    Saturated fat5.9 g1.6 g
    Trans fat——
    Cholesterol119 mg32 mg
    Sodium903 mg243 mg
    Salt equivalent2.3 g0.6 g
    Vitamins & minerals per serving
    Potassium
    1250 mg
    Calcium
    100 mg
    Iron
    2.7 mg
    Magnesium
    71 mg
    Vitamin A (RAE)
    63 µg
    Vitamin C
    51 mg
    Vitamin D
    1.2 µg
    Vitamin B12
    0.6 µg
    Folate (DFE)
    55 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: sour cream.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • A food processor grating disc makes quick work of the potatoes.

    Common mistakes

    • Grating the potatoes too early, so they turn grey before the hot milk goes on.

    Food safety

    • Bake until set in the centre (the eggs must be fully cooked).
    • Cool leftovers quickly (shallow containers) and refrigerate within 2 hours; reheat until piping hot (75 °C).

    Storage

    • Refrigerate up to 3 days.

    Reheating

    • Fry slices in a little butter until crisp on both sides.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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