Reviewed: Mar. 4, 2012

Made this for our International Dining Group. Everyone loved it. Here are the changes I made: No flour, grate raw Yukon Gold potatoes and then soak for a few minutes and strain, let liquid sit, drain off liquid and return starch that has settled to the potatoes. Freeze bacon and dice, cook with onions until brown, carmelized. Used only 5 eggs. Must serve with sour cream. I think I will add more seasoning next time.

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Reviewer:

Ajekcook

Reviewed: Nov. 10, 2011

Im English and my Husband is Lithuanian... He loved it! He said it was the he'd tasted in a long time :)

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Reviewer:

Kitty

Reviewed: Nov. 2, 2011

very nice! I think more onions fried 'til they are a bit brown would be even better. i think serving the next nite after panfrying a slab in butter would be good too.

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: May 28, 2011

I use a food processor and being lazy half the time I decided to try it with leaving the skin on...give it a try...tastes fantastic! This is the same as the recipe I grew up with and is great! Sour cream optional???? Ahhhh HAHAHAHA...that's a good one!!!

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Reviewer:

Pam

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Union Grove, Wisconsin, USA

Reviewed: Nov. 16, 2010

This recipe is almost exact to the one my grandmother gave me, every year we make it for the holidays because everyone loves it. I even got my other side of the family (polish) to enjoy this dish. However i do omit the flour, i dont find it necessary, and i only use 3 eggs. otherwise it is perfect

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Reviewer:

holldoll26

Reviewed: Oct. 20, 2010

I made this a few years ago for a pot luck picnic my step mom gave me the recipe and beleave it or not i never got any it was all gone a big hit. Been looking for the recipe for a while because i had lost the one my step mom gave me during a move. I have it again and now with my new husband and his family they get to try my family tradition for a holiday dinner.

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Reviewer:

hugs682006

Cooking Level: Expert

Home Town: Harvey, Illinois, USA

Living In: Rankin, Illinois, USA

Reviewed: Mar. 29, 2010

Ahh, the ultimate comfort food! My friend's family added buttered bread crumbs - and of course, the sour cream was mandatory, not optional . . .

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Reviewer:

matty12754

Reviewed: Dec. 25, 2009

Everything is about the same as my recipe except for a few things. I don't soak the potatoes and I Cook it for about 2 and 1/2 hours. This makes for a hard crispy crust on the bottom which most people love. I also cook the bacon and onion together after the bacon is slightly cooked. I could not find the recipe I had and this was the closest to the one I had. I also use slightly less flour. Thirty five Years ago my mother gave me a food processor and this is the only recipe i use it for. You have to cut potatoes into pieces and turn processor on and off till you get a grated like consistency.

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Reviewer:

paulam

Reviewed: Aug. 2, 2009

Flour? No way! Only the starch from the potatoes is necessary. By the way, I am 100% Lithuanian and grew up on this stuff and it's called Kugelis. The Lithuanian language gives gender to the noun. Kugelis is a masculine word, ending it with an "a" would change it to a feminine word and therefore it is incorrect. But thanks for sharing the recipe..it's a pretty good one. For anyone who thought it was bland..yeah it's supposed to be that way, all Lithuanian food is bland and there is never ever any kind of cheese or garlic salt in Kugelis.

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Reviewer:

krista v.

Cooking Level: Expert

Reviewed: Nov. 22, 2008

Amazing and Thankyou so much. I only have a faint memory of this dish made by my great grandmother. Made for my grandfather a few weeks ago and he loved it. Make to sure to finely shred the potatoes so they cook well. Draining and pressing the soaked potatoes to collect the starch is key.

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