Kugela Recipe
- 1 pound bacon, chopped
- 1 onion, diced small
- 1/2 cup butter
- 5 pounds russet potatoes, finely grated
- 1 (12 ounce) can evaporated milk
- 6 large eggs
- 1 tablespoon farina (such as Cream of Wheat®)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Cook and stir bacon, onion, and butter in a large skillet over medium heat until onions are translucent and bacon is cooked through but not crispy, 5 to 10 minutes; cool.
- Place grated potatoes in a large bowl. Add bacon mixture, evaporated milk, eggs, farina, salt, and pepper to potatoes; stir to combine. Pour potato mixture into prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until top is golden brown, 1 hour.
