Recipe(tried): Potato Kugel

Your question has me intrigued! I grew up in South Africa, and my father was born in Poland, as were many of the South African Jewish community. The dish Bulbowenick is not familiar to me, but if you say potatoes and eggs to me, I say kugel! I don't know if this at all on the right track, but kugel for me was never sweet, and this is what I make, a variation on an old South African recipe I have, but have reduced the eggs and salt. It's delicious. Some recipes add a bit of baking powder, and I grate the potatoes and onions in the processor, I prefer a less - fine texture

Please let us know if you track down an original recipe...

POTATO KUGEL

About 12 potatoes (I use small yukons)
1 small onion, grated
1 cup flour or matzo meal
3 eggs
1 tbsp salt
2 to 3 tbsp Butter or chicken fat

Grate potatoes finely. Add all remaining ingredients. Blend thoroughly and and place in greased ovenproof dish.

Bake at 350 degrees F till firm and brown.