Peel potatoes. For a 9x13 pan, you'll need to peel about 5 lb bag.
Chop one onion and a package of bacon.
Cook bacon over medium heat, adding onions near the end to soften them. Set aside for later.
Set up food processor with grate blade.
Add grated potatoes to a colander.
Using a plate, press out the excess starch.
Switch to chopping blade in food processor.
In batches, add shredded potatoes to food processor. Add an egg and splash of half and half (or evaporated milk). Mix to chopped consistency.
Add chopped potatoes/eggs/milk mix to a bowl.
Stir in onions and bacon.
Add salt and pepper to taste. If there is still too much liquid, add some farina.
Preheat oven to 400 degrees.
Add kugela to pan.
Level off kugela.
Add shredded/shaved butter to top to brown.
Bake for 15 minutes at 400 degrees. And between 45 min to an hour at 350 degrees. Do the knife test at 45 minutes. If the blade is clean, the kugela is finished.
Test corner for taste.
- 5.0lb Red potatoes
- 4.0 Eggs (4-6 needed)
- 1.0lb Bacon
- 1.0 Onion
- Farina (optional/if needed)
- 1.0 Half and half (or evaporated milk), approx.