Kugela

• lb bacon, diced↗1 lb
• large onion, grated↗1
• lbs russet potatoes, finely grated, and soaked in water↗5 lbs
• cup flour↗1⁄2 cup
• (12 ounce) can evaporated milk↗1 can
• eggs↗6
• salt and pepper
• sour cream (optional)↗

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. 2

   Lightly grease a 9x13 inch baking dish.

3. 3

   In a large skillet over medium heat, fry bacon pieces until crisp; remove to drain on paper towels.

4. 4

   Reserve half of bacon drippings, and set aside.

5. 5

   Return skillet to stove; stir onions, and cook until soft and translucent.

6. 6

   In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.

7. 7

   Mix in flour, evaporated milk, and eggs.

8. 8

   Season with salt and pepper to taste.

9. 9

   Pour into baking dish.

10. 10

    Bake in a preheated oven until top is nicely brown, about 1 hour.

11. 11

    Cut into squares and serve with sour cream, if desired.