"I learned how to make this dish from a family friend's mother. It's a favorite hearty Lithuanian potato dish that's rich in tradition and taste. Make sure you have helpers while grating your potatoes so they will get done quickly and not turn brown! Sour cream is a traditional topping, but it's delicious as is. To re-heat, slice and fry in a pan with a little butter until golden brown on both sides."
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1 h 35 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.


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