Kugelis Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated March 07, 2025
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Traditionally kugelis is served with applesauce or lingonberry preserves, but I like it topped with fried eggs, sour cream and scallions. Any leftovers you may have can also be repurposed into a side dish next to a pork roast or chicken.

The extra effort of draining the potatoes may be off-putting to some, but it takes longer to cook the bacon than it does to drain the potatoes. And the effort is well worth it once you've tasted the final product.

Recipe Details

Kugelis Recipe

Prep 25 mins
Cook 80 mins
Active 25 mins
Total 105 mins
Serves 4 servings
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Ingredients

  • 1 tablespoon butter

  • 4 large russet potatoes

  • 1/2 pound bacon

  • 1 medium onion, finely chopped

  • 4 large eggs, beaten

  • 1/2 cup milk

  • Kosher salt and cracked black pepper

Directions

  1. Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.

  2. Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.

  3. Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.

Special Equipment

8 x 8 baking dish

Nutrition Facts (per serving)
726 Calories
34g Fat
69g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 726
% Daily Value*
Total Fat 34g 44%
Saturated Fat 14g 71%
Cholesterol 267mg 89%
Sodium 1465mg 64%
Total Carbohydrate 69g 25%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 35g
Vitamin C 26mg 130%
Calcium 134mg 10%
Iron 5mg 26%
Potassium 2084mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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