by Anthony K in User Contributed

Hearty Lithuanian dish (baked potato dish) that defines being Lithuanian and reminds me of all the love a family has. This dish smells and tastes even better. Great on cold winter days but probably should only be eaten once a year. Taste oh so good.

  • Serves: 6 to 10
  • Active Time: 45 mins
  • Total Time: 3 hrs 30 mins

  • Comments: 6
  • Views: 8311
  • Success 90%

Step 1: Preparing the Bacon

Preparing the Bacon

For the bacon, cut into small piece and cook until almost all of the fat has been rendered. Once cooked and slightly crispy drain on paper towels and set aside.

  • 1 to 1 1/2 pounds thick hickory smoked bacon

Step 2: Preparing the Mise en Place

Preparing the Mise en Place

You want to get your mise en place ready before you start grating the potatoes, as they will start to brown as soon as they are grated.

First preheat the oven to 350°F.

Crack the eggs and whisk together.
(My Mother would say if you like the people than use 6 or 7 eggs).

  • 5 to 7 eggs
  • 1 small can evaporated milk

Step 3: Grating the Onions & Potatoes

Grating the Onions & Potatoes

First grate the onion (pick out large pieces) and place into a large bowl.

Then peel and grate the potatoes (I have found that organic red potatoes taste better) and add to the onions. Do not drain.

The potatoes need to be grated by hand (a blender makes the consistency to fine and changes the flavor) Yes, a lot of work but I can remember my grandmother grated 100 lbs by hand in one day. Skin, blood, and sweat make a different (Just kidding).

  • 2 large yellow onions
  • 5 pounds peeled red potatoes

Step 4: Mixing the Ingredients

Mixing the Ingredients

To the onions and potatoes add the bacon, eggs, milk, salt and pepper.

Fold everything together to evenly distribute the ingredients.

  • 1 tbsp table salt
  • freshly ground pepper (optional)

Step 5: Preparing the Pan

Preparing the Pan

Spray a large Pyrex pan with non-stick spray. Add the mix and flatten out slightly.

If desired sprinkle the top lightly with farina. This will give the top a sort of crunch golden crust when baked.

Bake for approximately 3 hours or until a toothpick comes out clean.

Once done, let cool slightly. Serve with or without sour cream and/or apple sauce.


Lot of work but a smell and flavor that brings back great family memories. Perhaps, you should only make this once a year, because it's really not very healthy but oh so good.

Dee F

Sure makes lots!

This took some time to make and there was sooo much, but it was good. thanks for the recipe.

Anthony K

Sure makes lots.

Glad you liked it. Did you grate the potatoes by hand? It does take time, that is why I usually only make it once a year.

Anthony K

Additional ingrediants

I just found out from my relatives, they also add a stick of butter to the Kugelis.

Deirdre H


A Nice breakfast dish. I like a side of sliced tomatoes with it and a hot link sausage.

Gretchen P


Just found this discussion.How fun to read. My Lithuanian relatives didn't use butter, but added crispy, crumbled fried bacon to the mix before backing.

Gretchen P


Oops, typo. Before baking.

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