Polish Potato Babka ..in 5 Mins

Описание: Golden, crispy on the outside… soft and comforting on the inside 🤍
This potato babka is pure old-world comfort — grated potatoes, onions, and savory goodness baked until perfectly golden. Simple ingredients, deep flavor, and a dish that feels like home.

Ingredients (Polish Potato Babka / Potato Kugel style)
• 3 lb (1.36 kg) potatoes, peeled and grated
• 2 large onions, grated
• 8 oz (225 g) halal turkey bacon, chopped (or bastrami—see note below)
• 3 large eggs
• 1/4 cup potato starch
• 1/2 cup yogurt
• 1 tsp dried marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 Tbsp butter, for greasing the pan

If using bastrami instead of “bacon”

Use 6–8 oz bastrami, chopped small. Since bastrami is usually saltier than turkey bacon, start with 3/4 tsp salt, then adjust after baking next time if needed.


Instructions
1. Preheat the oven to 375°F (190°C). Grease a baking dish generously with the butter.
2. Prepare the potatoes
After grating the potatoes, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This step is essential for a crisp, well-set texture.
3. Prepare the onions & meat
Grate the onions and lightly squeeze excess juice.
In a skillet over medium heat, sauté the chopped turkey bacon (or bastrami) until lightly browned. Set aside to cool slightly.
4. Mix the batter
In a large bowl, combine the grated potatoes, onions, cooked meat, eggs, potato starch, yogurt, marjoram, salt, pepper, and nutmeg.
Mix thoroughly until evenly combined.
5. Bake
Transfer the mixture to the prepared baking dish and spread evenly.
Bake uncovered for 60–75 minutes, until the top is deep golden brown and the center is fully set.
6. Rest & serve
Let the potato babka rest for 10–15 minutes before slicing.
Serve warm, plain or with sour cream, yogurt, or a simple green salad.

Pro tip

For an extra-crispy top, switch the oven to broil for the last 3–5 minutes, watching closely to prevent burning.



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