Potato babka is a traditional dish of Belarusian cuisine, but it is also popular in northeastern Poland, Masuria and Silesia. It is a casserole made of mashed raw potatoes mixed with crackling from freshly melted bacon or pork fat, spiced and baked in the oven or stove until golden brown. Potato babka has many regional names, such as kartoflak, blaszak, bugaj, pyrczok, rejbak, parepac, kaiser, kugel or bulbynek. Potato babka is served with sauerkraut, sour cream or mushroom sauce. It can also be pan-fried and served with cucumbers and tomatoes. Potato babka is a simple and nutritious dish that our grandmothers used to make.
Babka can be made without meat however, it definitely has a better taste with meat.
Babka immediately after baking is soft and aromatic. However, you can set it aside in the refrigerator to eat later. Cold babka is more dense and easier to cut. It is then ideal for frying in a pan.
Potatoe Bread (Babka Ziemniaczana)
Potato Bake is a very simple dish of Belarusian origin. Babka ziemniaczana is a traditional Polish dish made from grated potatoes, onions, and bacon or kielbasa. It is typically baked in a loaf pan and served as a main course or side dish. The dish is also known as Potato Babka. In Poland it is usually served in eastern regions such as Podlasie. We had the opportunity to taste this specialty during our trip to Bialowieza. It can be served with sour cream or any kind of sauce you like. It tastes good both hot and cold, but also fried the next day in a frying pan.Â
Ingredients
Instructions
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Bacon and 1 onion cut into small cubes and fry on a frying pan for a few minutes. Set aside to cool down.
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Peel the potatoes and the second onion and grate them on a fine grater.
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If a lot of water has collected, drain some, but not all.
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Add eggs, flour, spices and cooled bacon and mix everything well.
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Line a baking pan with baking paper or grease with butter and sprinkle with breadcrumbs to prevent from sticking to the sides.
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Pour the potato mixture into the baking pan. Place in the oven at 200°C for about an hour.Â
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Babka is ready when it turns brown.
Servings 4
- Amount Per Serving
- Calories 651kcal
- % Daily Value *
- Total Fat 34.1g53%
- Saturated Fat 11.1g56%
- Cholesterol 164mg55%
- Sodium 1781mg75%
- Potassium 1568mg45%
- Total Carbohydrate 49.9g17%
- Dietary Fiber 7.6g31%
- Sugars 5.4g
- Protein 35.7g72%
- Calcium 4 mg
- Iron 17 mg
- Vitamin D 39 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Depending on the region, potato babka can have a different texture, shape, taste and serving method.
- Kartoflak - is a potato babka with the addition of cottage cheese and onions, baked in a tin or heatproof dish. It is a typical dish of Masurian and Warmian cuisine. Kartoflak is served with mushroom or cream sauce.
- Blaszak - is a potato babka with minced meat, onions, eggs and breadcrumbs, baked in a tin. It is a traditional dish of Silesian cuisine. Blaszak is served with tomato sauce or ketchup.
- Bugaj - is a potato babka with bacon, onions, eggs and flour, baked in a round or oval form. It is a characteristic dish of Podlasie cuisine. Bugaj is served with sauerkraut or pickles.
- Pyrchok - is a potato babka with sausage, onions, eggs and flour, baked in a conical or cylindrical form. It is a typical dish of Lodz cuisine. Pyrchok is served with mushroom or cream sauce
- Rejbak - is a potato babka with bacon, onion, eggs, flour and cream, baked in a rectangular or square form. It is a traditional dish of Malopolska cuisine. Rejbak is served with garlic or herb sauce.
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