Recipe-Lithuanian Koshie

Koshie is a potato dish that my mother speaks of fondly that my grandmother used to cook.  Growing up in a small  coal-mining  town,  Koshie was baked in a coal stove.

In Lithuanian :    H”Koshie” yra bulvių patiekalas, kad mano motina kalba apie meile, kad mano močiutė naudojamas ruošti maistą. Augo mažame angliakasybos mieste, Koshie buvo kepami anglies viryklė.

My Aunt Margaret sent me this recipe via the world wide web.



   £ 5 bulvės

1 vidutinis svogūnas                                                             2 kiaušiniai
petražolės dribsnių
druskos ir pipirų
1 puodelis augalinio aliejaus
 5 pounds potatoes ( Idaho )
1 medium onion
2 Eggs
Parsley Flakes
Salt and Pepper, to taste.
1 Cup Vegetable Oil
Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.
Thanks for  visiting!  Please add your comments. Share your version  of  Lithuanian Koshie or potato kugelis.
From time to time, I see visitors to my blog from Lithuania, please feel free to add your comment about the recipe.
In Lithuanian:
Laikas nuo laiko, matau lankytojai mano dienoraštyje, Lietuva, nedvejodami pridėti savo komentarą apie receptą.
What is the difference between Koshi and Kugelis?
There is another dish called potato pudding (kugelis or kugel).  It is baked in a square pan and has Eastern -European origins.  One source, Wikipedia, states it has both German and Jewish origins.
Here is another way to prepare the potatoes for Kugelis, reposted from

Grating the potatoes is time consuming and doesn’t remove enough of the water from the potatoes. My grandmother was born and raised in Lithuania, as well as my mother who didn’t arrive in the U.S. ’till long after the war.
They didn’t grate the potatoes..that doesn’t remove enough water, plus you have to rush to avoid brown discoloration…Instead, they used a powerful juicer..which removes nearly all the liquid neatly and leaves you with a fabulous, finely grated, non-watery potato filling…In addition, they always used 3 lbs. red and 5 or so lbs. of Idaho white potatoes…
It was/is always cooked in a speckled roasting pan…greased with butter…heavily..the richness it provides is unbeatable…of course you have to add the remaining…but Some people add farina ..ACK!!!Don’t do that!!! Great kugelis isn’t easy to slice… If you make it correctly, …It should be a heavy-thick-pudding texture that is soft, but far from mushy…slightly firm…If you can slice it hot and have it retain a perfect square shape while transferring to the plate with the haven’t done it correctly..Don’t knock the juicer till you try it… Removing moisture, grating in 1/2 the time..not too shabby…
Yes, in Lithuania they grated the potatoes..but any good cook can appreciate a new long as you don’t sacrifice the authenticity of the taste…
Sincerely, Roz

Permalink | Reply

 By Roz on May 16, 2001 04:02 PM


Hello everyone, below you will find a link to my  post on Lithuanian heritage and the area that my mother grew up in, in the hills of Pennsylvánia during ” the Great Depression”  titled ” Táles of Wildcat”, . Wildcat was a name of one of the villages near the coal mines.



1 Comment (+add yours?)

  1. Robin from Israel
    Dec 12, 2009 @ 13:40:39

    These are very similar to my latkes, except that mine are fried in oil of course rather than baked with the oil in :). I’ve added the recipe you asked for to my post. Enjoy.



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