Kugelis

Method

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1. Heat the oven to 190°C / 375°F and butter a 24 x 30 cm baking dish generously.

   Mark done

2. Fry the bacon in a frying pan over medium heat for 8 minutes, until the fat runs and it is crisp. Add the onion and cook for 5 minutes, until soft. Take off the heat.

   Mark done Start 8 min timer

3. Grate the potatoes on the fine side of a box grater or with a food processor, working quickly, because grated potato darkens. Tip into a sieve and press out some of the liquid, but not all of it.

   Mark done

4. Mix the potato with the bacon and onion and their fat, the eggs, milk, salt and pepper until evenly combined.

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5. Pour into the dish and level the top. Bake for 75 minutes, until the top is dark golden brown and crisp and a skewer comes out clean.

   Mark done Start 75 min timer

6. Rest for 10 minutes, cut into squares and serve warm with the sour cream.

   Mark done Start 10 min timer

Chef’s Tips

• Work fast once the potatoes are grated. Mix them with the egg and milk straight away, to stop them turning grey.
• Press out only some of the liquid. The starch in it helps the pudding hold together.
• Bake until the top is properly dark. The crisp crust is the best part.

Pairing Suggestions

• Sour cream
• Pickled cucumbers
• A green salad

Storage & Reheating

Keep in the fridge up to 4 days and reheat slices in a frying pan or a 180°C oven until hot and crisp.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.