i don't know what kugelis is, but there are plenty of jewish versions of kugel - without bacon. Here is one recipe that explains how to keep everything white.
I also have seen recipes that call for frying half or all of the onion in oil or fat - so i suppose that would be where one would add the bacon. (I never actually knew that it was anything BUT a typical jewish recipe! you learn something new every day!)http://www.jewishfood-list.com/recipes/kugel/savory_kugel/potkjugel07.html
Potato Kugel VII (M/P, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor (adapted from "A Treasure for My Daughter")
4 large eggs
1/3 cup matzo meal
1/2 cup vegetable oil or chicken fat
2-1/2 tsp. salt or to taste
1/4 to 1/2 tsp. pepper, preferable white
2 tsp. baking powder
3 pounds potatoes
1 large onion, cut lengthwise into eights
Preheat the oven to 400°F. Generously grease a 9"x13" baking pan. Fit a food processor with the grating attachment.
Beat the eggs in a large bowl. Add the matzo meal, oil, salt, pepper, and baking powder and mix well.
Peel the potatoes and place them in water to cover in a large bowl. Cut each lengthwise into quarters or slivers no wider than the feeding tube of the food processor. The idea is to have the potatoes exposed to the air as little as possible to avoid having them turn dark.
Grate the potatoes with the onions (grating them together will help to keep the potatoes white) in the food processor. Squeeze with several changes of ink-free paper towels to drain as much liquid as possible. Add the grated potato-onion mixture to the egg mixture and combine thoroughly.
Pour the mixture into the prepared casserole and bake until crusty and brown, about 1 hour. Cut into squares and serve.
This is our family's favorite.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A