Name: Potato babka
Total time: 110 min
Yield: 6
Cuisine: belarusian
Ingredients: potatoes — 12 pcs; salo (cured pork fat) — 200 g; onion — 2 pcs; egg — 2 pcs; sour cream — 300 g; salt — 1 tsp; ground black pepper — 0.5 tsp

How to cook

Cracklings

Cut the salo into small dice and render it in a frying pan over medium heat until golden cracklings form, 7–8 minutes.

Onion

Finely chop the onions, add to the cracklings and fry for 5 minutes until soft. Take off the heat and preheat the oven to 190 °C.

Potatoes

Peel the potatoes, grate them finely and press out some of the excess liquid.

Batter

Straight away, mix the potatoes with the cracklings, onion and most of the rendered fat (save a spoonful for the dish), the eggs, 3 tbsp of sour cream, salt and pepper.

Work fast: grated potato darkens within minutes.

Mold

Grease a baking dish with the reserved fat, spread the mixture in a 4–5 cm layer and level it.

Roasting

Bake for 60–70 minutes until deep golden. Push a knife into the center: it should be set, with no raw liquid.

If the top browns too early, cover the dish with foil.

Serving

Let the babka rest for 10 minutes, cut into portions and serve with sour cream. Done!