How to Make Lithuanian Kugelis - potato kugel

How to make Grandma Ann's award winning Lithuanian Kugelis. This dish was made often for the holidays and is the perfect comfort food for your next meal.

[pattyyuraitis]

I stumbled upon this and realized that I love this stuff ❤️, when My Grandmother made this it was so I'm determined to make this!... Ty 🌹

[maryhayden]

I'm going to try this. My grandma was Lithuanian. Thanks for this recipe.

[juokuciai]

Everyone loves kugelis. Thanks for good recipe. We do without butter.

[Tzipporah]

OH MY GOODNESS!!! I am salivating while I watch this, and I thought "kugel" was a Jewish concept, THIS BLEW MY MIND RIGHT OFF!.. delicious and amazing!, .. thanks.. we are not so different, after all!!!! xoxoxoxo

[rudyalan]

I discovered you can freeze Kugelis. I cut serving size pieces, wrapped it in plastic wrap. When thawed, fried in pan with a little butter and it came out great.

[rayjasmantas]

Using bread crumbs to coat the bottom of the final cooking pan helps bring extra flavor to it too!

[maryjanecooper]

My Lithuanian family always used sautéed cubed bacon and onion in Kugelis. We are Catholic, not Jewish, so bacon was in it. Fewer eggs, also. Most families have some minor differences in amounts used!

[caseyzilionis]

Excellent video! Like the suggestions to use a sieve and use the butter wrapping to grease the baking dish. (I use cheesecloth in a large colander to drain the potatoes and gather starch....but the sieve looks easier)...BTW, some of my friends don't drain the mash at all and get delicious results. I haven't tried that, but I'm guessing they reduced the amount of another liquid (ie the cream) and use evaporated Carnation milk instead. Finally the biggest difference between my recipe and this gentleman's is that I fry my bacon with additional chopped onion (this mix is called "spirgučiai")....this adds a bit of mild richness and sweetness to the Kugelis. Totally agree that frying up day-old or frozen kugelis is the best way to enjoy this dish. In fact, after watching this video I have a huge hankering for kugelis so off to the freezer I go!

[alandenniston]

This is the Lithuanian potato dish ~ Kugelis. There are many tweeks to any recipe and the old Jewish recipes didn’t use bacon however most old recipes called for pork fletch = bacon. This is a great recipe.

[cjpavilon]

Kugelis ... Great job ... Just no Bacon on Christmas Eve Breakfast of Champions

[GrandmaAnns]

@Birute00 We usually make it for Thanksgiving and Christmas as tradition. Kugelis the next day is sooo good for breakfast on a cold winter morning.

[gregdingo]

My Lithuanian Grandmother used to use Speck instead of bacon and she used to add the chopped onion to the frying chopped speck until slightly brown.

[AstuleAstule]

It is a curious kugelis version. And I love the bacon cutting technique. Aciu!

[jimschmelzer]

Awesome. where can i buy that Grinder. Merry X-Mas

[festersuncle]

We do the crust last. Butter on top and broil last. After toothpick comes out clean and fully cooked of course. Kugelis is better in the USA. I've tried both.

[joyceprice]

My Lithuanian mom always used salt pork

[rudyalan]

A few tips. I found using RED potatoes do not oxidize as fast. When grating put a piece of the onion in each batch. I use a food processor. Prepare eggs, butter, bacon first, grate potato last. Prep peel and cut potatoes and place in cold water.

[MJLpoo]

My Nana was Lithuanian and made this all the time for us, it was so yummy. I wanna make a vegan version but I don't know what to use instead of eggs.   

[mencken]

If that pound of bacon is half-frozen, a knife will make WAY shorter work of dicing it. The variation we inherited from my Lithuanian grandmother used milk instead of eggs, and something like tapioca and no potato starch. Drying the grated potatoes was emphasized, accomplished by squeezing out the moisture in a twisted bath towel. Of course, there are undoubtedly many versions of what my father called “Lithuanian Wedding Cake.”

[WORKERBEEFORCNY]

Regarding the meat and this being a "holiday" dish. It is a special dish due to the meat! Meat was not a commodity for peasants, so when a holiday came around, with any luck a little meat, usually a pork bone, , , would be had and added to the potato's for that special holiday flavor!