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Kugelis

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25 min
Prep
70 min
Cook
6
Servings

Ingredients

  • 1.5kg (3 1/4 lbs) Potatoes, peeled
  • 150g (5.3 oz) Smoked bacon, diced
  • 1 Onion, finely chopped
  • 2 Eggs
  • 2 tbsp (21g) Semolina
  • 1 tsp (2g) Salt
  • 1/2 tsp (1g) Black pepper
  • 2 tbsp (30g) Vegetable oil

Method

  1. Preheat the oven to 200°C (400°F) and oil a deep baking dish.
  2. Fry the bacon and onion together until the onion softens and the bacon renders its fat; set half aside for topping.
  3. Finely grate the potatoes and mix immediately with the eggs, semolina, salt, pepper, and the remaining bacon mixture.
  4. Pour into the baking dish and spread the reserved bacon and onion over the top.
  5. Bake for 60-70 minutes until deep golden brown and a crust has formed on top.
  6. Rest for 10 minutes before cutting into squares to serve.

Introduction: Kugelis is one of Lithuania's most iconic potato dishes, baked low and slow until a deep brown crust forms; it remains a fixture of family Sunday lunches and church gatherings across the country.

Cultural Background: Kugelis is one of Lithuania's most iconic potato dishes, baked low and slow until a deep brown crust forms; it remains a fixture of family Sunday lunches and church gatherings across the country.

Tips: Grate the potatoes as close to baking time as possible, since they discolour quickly — mixing them straight into the egg mixture helps slow this down.

Variations: A meat-free version simply omits the bacon and adds extra onion fried in butter; some regions add grated carrot for colour.

Nutrition: Approx. 310 kcal, 9g protein, 15g fat, 34g carbohydrates per serving.

FAQs:

Q: Why did my kugelis turn grey?
A: The grated potato oxidised before baking — mix it into the egg and bacon mixture as soon as it's grated.

Q: Can I make kugelis without bacon?
A: Yes, it's a common vegetarian variation, though the bacon fat is traditionally what crisps the top and bottom crust.

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