Entree: Poland – Podlasie – Babka ziemniaczana (Savory baked potato cake made with grated potatoes, eggs, and smoked pork)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) starchy potatoes, peeled and coarsely grated
- 1 medium onion (170 g), finely grated
- 8 oz (225 g) smoked bacon or smoked pork, diced
- 4 large eggs (approx. 200 g), beaten
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (16 g) potato starch
- 1 1/2 tsp (8 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) caraway seeds (optional)
- 2 tbsp (30 g) unsalted butter or lard, for greasing the pan
- 2 tbsp (30 ml) vegetable oil, for frying bacon and onion
- Fresh chives or parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Generously grease a 9x5-inch (23x13 cm) loaf pan or a 9-inch (23 cm) round springform with butter or lard.
2. In a heavy skillet, heat the vegetable oil over medium heat. Add the diced smoked bacon and cook until the fat renders and the pieces are lightly crisp, about 5–7 minutes. Remove with a slotted spoon and set aside. Add the grated onion to the pan and sauté in the bacon fat until soft and translucent, about 4–5 minutes; remove and let cool slightly.
3. Place the grated potatoes in a large bowl and rinse briefly under cold water to remove excess starch. Drain, then wrap the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
4. In the large bowl with the drained potatoes combine the beaten eggs, sautéed onion, cooked bacon, flour, potato starch, salt, pepper, and caraway seeds if using. Mix thoroughly until evenly combined; the mixture should hold together when pressed.
5. Pack the mixture firmly into the prepared pan, smoothing the top and pressing down to compact. Dot the surface with small pieces of butter or smear a thin layer of lard.
6. Bake in the preheated oven for 60–75 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 15–20 minutes.
7. Remove from oven and let rest in the pan for 10–15 minutes. Invert onto a serving plate, slice into wedges, and garnish with chopped chives or parsley. Serve warm with a side of sour cream or pickles if desired.