• I ton of sautéed onions and smoked bacon will make it very flavorful (season that well too while sautéing and don't drain bacon), make sure you use enough salt and black pepper as well. Mix in one scrambled egg and a cup of boiling milk in there (it turns out soft and fluffy). Then to finish off mix in little cubes of butter and throw on some thin slices of butter on top to melt as well. It is not a healthy meal by any means, but to treat yourself once in a while, is ok by me
• my Dad also taught me that it should taste a bit salty before you put the eggs in.
• my Dad taught me to add extra bacon fat.....also we cook it at 425 for 15 minutes then reduce temp. we keep it in the oven till it is nicely browned. You can't really burn it.
• Potatoes need salt so make sure there is enough inside the kugelis. I also carmelize the onions for extra flavor and do this by cooking them in butter and then adding them into the mix Plenty of cooked crispy bacon inside the mix also adds flavor.
• Did you cut your bacon and fry it some and add the cooked bacon and all the drippings to the potato mixture? I use a lb. of bacon. I do not add any milk. It does have a lot of flavor. I serve it with sour cream. I do not add anything more than maybe per 5 lbs potatoes 6 or 7 eggs, 1 lb. bacon, little onion, little garlic powder salt and pepper.
• We use 2lbs bacon per 5lbs potatoes. Brown bacon first, then brown onions in bacon fat. No salt needed with all the bacon. Also we have added tiny bits of chopped ham with the bacon and onions. Looking forward to hearing about each recipe and what you discover!
• I've never heard using evaporated milk instead of regular milk - maybe that's what gave you a bit different taste? We use potatoes, eggs, milk, bacon, salt, pepper, onions can be optional - I find it still tastes good with or without them. I broil it on high for first 15 mins and then bake for an hour. The crispy skin on top gives you a lot of flavour. Top it with bacon and sour cream.
• Add onions into the bacon when frying that up. I use 2lb Oscar Meyer bacon - the fattiest one I can find, and then I add 1 stick of butter. Yes, add salt. Yes, evaporated milk

also, a rule of thumb in these parts is "one egg per lb of potatoes"

• I'm having a love affair with pancetta lately - Crumbled on top of Kugelis with onion is great...salty but so good with sour cream.
• Fat back bacon, diced, sautéd with onions, salt, pepper to taste, Idaho potatoes. No condensed milk,or garlic etc. Mom would have smacked you in the forehead with a wooden spoon if she seen you do it the other way
• Add a broken up bay leaf for a good taste.
• My Mom always used salt pork (spirgutai?) not bacon, was delicious.