Kugelis

Ingredients

• 1 tablespoon butter
• 4 large russet potatoes
• 1/2 pound bacon
• 1 medium onion, finely chopped
• 4 eggs beaten
• 1/2 cup milk
• Kosher salt and cracked black pepper

Directions

1. Heat the oven to 400 degrees F. Rub butter over the inside of an 8 x 8 inch baking pan.
2. Shred the potatoes on the coarse side of a box grater, then drop the shreds into a bowl filled with cold water.
3. Set the bacon in a skillet over medium high heat and cook until it has crisped and given off its fat, about 7 minutes. Transfer the bacon to paper towels to drain, and when it is cool enough to touch, chop it roughly.
4. Leave 2 tablespoons of the bacon fat in the skillet and discard the rest. Put the pan back over medium heat, stir in the chopped onion, and cook until the onion is tender and browned, about 10 minutes. Take the pan off the heat and set it aside.
5. Stir the beaten eggs and milk together, then season the mixture with salt and pepper.
6. Lift a handful of grated potatoes out of the water and pile it in the middle of a clean dishtowel. Gather the towel around the potatoes and twist firmly to squeeze out the water. Stir the drained potatoes into the egg and milk mixture, then do the same with the rest of the potatoes.
7. Add the chopped bacon and onions to the potato mixture. Stir everything together with a wooden spoon until it is evenly mixed, then scrape it into the buttered baking pan.
8. Bake in the hot oven until the potatoes are tender, browned, and just starting to crisp at the edges, about 1 hour. Serve with sour cream and sliced scallions.