Potato babka with bacon in the oven
Description
The dish is prepared without unnecessary complications. There are many different recipes for making potato babka, varying in both technique and ingredient composition. We will prepare potato babka with pork fatback. First, fry the fatback with onions to make it juicier and more aromatic. Bake the babka in a small individual pan with high sides. This presentation is considered the most traditional. Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the potato tubers and grate them on a coarse grater. Sprinkle the shreds with salt, mix well, and set aside for 5–10 minutes to let the potatoes release their juice.
- 3
Step 3
Cut the bacon into small strips or cubes, place on a dry heated frying pan, and fry for a few minutes.
- 4
Step 4
Cut the onion into cubes, add to the fat, and fry for another 3–5 minutes over medium heat until the onion turns golden.
- 5
Step 5
Squeeze the potatoes well to remove the liquid, add a little flour, season with ground black pepper and smoked paprika.
- 6
Step 6
Cool the fried fat with onions, transfer it to the potatoes, mix, and salt if necessary.
- 7
Step 7
Line a narrow cylindrical heatproof mold with parchment paper or grease it with vegetable oil. Pack the prepared mixture into the mold as tightly as possible.
- 8
Step 8
Place the mold in a preheated oven at 180 degrees and bake for 40-50 minutes until done.
- 9
Step 9
Let the potato babka cool slightly, remove it from the mold, garnish with herbs, and serve. The dish can be accompanied with sour cream.