Recipe - Kugelis Potato Pudding

6 ounce Thickcut bacon, cut into
1/8" pieces
6 pound Russet potatoes, peeled and
Finely grated
1 Medium yellow onion, peeled
And finely grated
1 5ounce can evaporated milk
5 Eggs, beaten
2 teaspoon Salt
Freshly ground black pepper
1 tablespoon Butter, melted

Fry the bacon until crisp and set aside. Run the grated potato and onion
through a meat grinder on coarse. Add the bacon with its drippings and the
remaining ingredients except the butter. Mix well and pour ino a
13x8x2inch baking dish. Bake at 425 degrees for One half hour, then reduce the
heat to 375 degrees for 25 minutes more.

NOTE: For best results, the pudding should be at least 2 inches deep in
the pan.

From: "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith.
Posted to MMRecipes Digest V4 #245 by Jack Elvis jackelvis@moonlink.net
on Sep 14, 1997