5 pieces of bacon
7 medium potatoes
2/3 cup sour cream
2 tbsp. flour
1/2 tsp. cracked black pepper
1/2 medium onion, grated
Method of Preparation:
1. In a 350 degrees F (177 degrees C) oven, cook 5 pieces of bacon until crisp in a shallow pyrex baking dish, the kind that might used for macaroni and cheese or other gratins. While the bacon cooks, peel and grate 7 medium potatoes. Thoroughly rinse and drain the grated potatoes in a colander. (The rinsing step is important so the finished kugula isn't pasty.) In a separate bowl combine two beaten eggs, 2/3 C sour cream, 2 Tbsp. flour, 1/2 tsp. of cracked black pepper, 1 tsp of salt and 1/2 a medium onion, grated.
2. When the bacon is crisp remove the dish from the oven. Finely chop the bacon, but leave the bacon grease in the gratin dish.
3. Fold the rinsed potatoes and bacon into the egg and sour cream mixture. Return the baking dish to the oven until the surface of the bacon fat starts to ripple. Remove the dish from the oven and carefully pour the potato mixture into the hot dish. Return to the oven and bake for about an hour or until the top starts to brown.
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