Anyone who grew up with Lithuanian parents or grandparents is probably familiar with this potato casserole. Similar to German kugel or potato babka from Belarus, it is a simple dish of grated potato, onions and bacon baked with eggs until crisp. Traditionally kugelis is served with applesauce or lingonberry preserves, but I like it topped with fried eggs, sour cream and scallions. Any leftovers you may have can also be repurposed into a side dish next to a pork roast or chicken.
The extra effort of draining the potatoes may be off-putting to some, but it takes longer to cook the bacon than it does to drain the potatoes. And the effort is well worth it once you've tasted the final product.