Babka Ziemiaczana: Polish Potato Babka with Bacon

Ingredients

• 10 oz (280-300 g) smoked slab bacon, fatback or pork collar; can be replaced with smoked kiełbasa (e.g. wiejska, śląska or zwyczajna)
• 4 pounds (1.5-1.8 kg) potatoes; starchy variety, weighed before peeling
• 2 medium onions (8.5 oz, 240 g), white or yellow
• 2 eggs
• 3-4 tablespoons all-purpose flour; can be replaced with another type of flour
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons herbal pepper (‘pieprz ziołowy’); see notes
• butter, for greasing the baking tin

Instructions

1. 1

   Place the slab of bacon into the freezer,...: Place the slab of bacon into the freezer, allowing it to firm up a bit. That way, it will be easier to slice. Don’t keep it there for longer than 15-20 minutes (we don’t want it to freeze).

2. 2

   Wash the potatoes and peel them. Peel the...: Wash the potatoes and peel them. Peel the onions as well.

3. 3

   Using a box grater, grate potatoes and onions,...: Using a box grater, grate potatoes and onions, using the smallest holes of the grater. You could use a food processor with a grating disk, but anecdotally, that affects the flavour in a negative way (I’m yet to compare both methods empirically; right now, I use the food processor and I cannot complain).

4. 4

   If you have selected a starchy variety of...: If you have selected a starchy variety of potatoes, there shouldn’t be too much excess liquid in them. In any case, it’s worth moving grated potatoes and onions onto a fine-mesh sieve, and over a bowl. That way, we’ll get rid of the excess liquids. Alternatively, you can squeeze it out “by hand” - that's how I do it.

5. 5

   Pick up a razor-sharp knife. Retrieve the slab...: Pick up a razor-sharp knife. Retrieve the slab bacon from the freezer and dice it into cubes (roughly sized at 0.2-0.3’’; 5-7 mm per side).

6. 6

   Place a frying pan/skillet on the stove, throw...: Place a frying pan/skillet on the stove, throw the bacon in. Fry on low to medium heat until lightly golden, but still soft. If you over-fry them, it will be difficult to slice your Babka later on. There’s no need for additional oil for frying, the bacon will release plenty of its own fat anyway.

7. 7

   In a large bowl, combine grated potatoes, onions,...: In a large bowl, combine grated potatoes, onions, fried bacon (adding also any bacon fat that has rendered), eggs, flour and seasoning. Combine everything together with a spatula.

8. 8

   Preheat the oven to 360°F (180°C) with fan-assist,...: Preheat the oven to 360°F (180°C) with fan-assist, or 390°F (200°C) without. Grease the baking tin with butter, sprinkle gently with flour or breadcrumbs, and fill it with the potato mass.

9. 9

   Bake for 1 hour 20 minutes, on a...: Bake for 1 hour 20 minutes, on a lower shelf of the oven. 20 minutes before the end, cover the Babka with aluminium foil and reduce the heat to 300°F (150°C).

10. 10

    Take the Babka out of the oven and...: Take the Babka out of the oven and let it rest for 10-15 minutes. Next, flip it upside down and gently release it from the baking tin.

11. 11

    You may notice that your Babka is still...: You may notice that your Babka is still a bit soft inside - that’s okay, it will firm up as it cools down.

12. 12

    Slice your Babka now and serve it while...: Slice your Babka now and serve it while still warm, or wait for it to cool completely and serve cold. For more serving suggestions, please refer back to the main post.

13. 13

    For a crispier result, toast each slice (both...: For a crispier result, toast each slice (both sides) on the frying pan greased with butter. It is also a great way to reheat any leftovers.