Polish Potato pie – Babka Ziemniaczana

Potato pie is official regional dish of Podlasie: Norther- Easter part of Poland. It is filling and delicious, if you want less calories- avoid bacon:)

Ingredients

  • 2 kg/ 4,4 lb potatoes
  • 4 onions
  • 0,2 kg/ 0,45 lb bacon
  • 2 eggs
  • 2 tbs potato starch
  • 3 tbs thick yogurt
  • marjoram, salt, pepper, nutmeg

Grate potatoes on grater with tiny mesh. Add fried diced onions, eggs, starch, yogurt and seasoning.

Place bacon slices on a bottom of a baking dish. Fill with potato dough and again cover the top with bacon slices.

Bake in 360 F/ 180 C for 60-75 minutes, until the top is nicely baked.

If you have some pie left for next day, fry it on the pan, some may say it is even better this way:)

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6 thoughts on “Polish Potato pie – Babka Ziemniaczana”

  1. Bobka, one of my favorite recipes, so happy someone responded. I make it differently, however, is must still be good. I could eat the whole pan with sourcream.

    1. Yes, it is tempting to eat the whole;) 🙂 How do you make it? I am curious about different family recipes, as each family can have their own likes and customs.

      1. This is how my babcia, born in 1891 in Podlaskie made potato babka.
        Get out the size cast iron frying pan you want to use. Overfill it a little with potatoes to determine the amount needed and set them aside. Lightly grease the pan with bacon fat from the fridge. ( I use PAM spray now)
        Combine in a bowl:
        2 finely chopped onions
        We don’t sautee, but you can if you want. If you sautee use 2 T or so of bacon fat from the fridge and then add cooked onion including the fat to the bowl.
        If using uncooked onion, add 2 T bacon fat*
        3/4 teaspoon salt
        pepper
        1 T or so of flour
        1 egg
        Next, wash and peel the potatoes putting them in cold water until they are ready to grate. Finely grate by hand on a metal grater and squeeze out the extra liquid. Add to the onion mixture. Put 4 or 5 bacon strips across the bottom of the pan, pour the mixture on top and cook at 375 for around an hour until the sides and top are golden brown.
        Serve with sour cream on the side.
        Note- 2 keys to good flavor are enough onions and enough salt. Adjust for the amount of potatoes.
        * If you don’t have any bacon fat, cook the strips of bacon you will use on the bottom of the pan and use that fat in the recipe.
        I think some babka recipes from NE Podlaskie may be more influenced by Lithuanian Kugelis recipes and add more milk and eggs.

        1. Thanks so much for sharing your recipe! You can be right, this is the way my Grandma was making Babka, she was born on the previous Belarus area, after 2nd World War she moved with her family to Masuria district.
          I will try your recipe, thanks!

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