Kugelis

Method

Preheat the oven to 180°C and grease a large baking dish with butter. Grate the potatoes directly into a clean kitchen towel and squeeze out excess moisture thoroughly, then transfer to a large bowl. Fry the bacon lardons until the fat begins to render, add the diced onions, and cook until softened, then tip into the potato bowl. Whisk the eggs together with the sour cream, salt, and pepper, then fold this mixture into the potatoes and bacon until well combined. Pour the mixture into the prepared baking dish, spreading it evenly, and bake for 45-50 minutes until the top is golden brown and the centre is set. Allow to rest for 5 minutes before serving hot, cut into squares.