Crispy-Edged Potato Babka with Bacon and Onion

Why You’ll Love This Recipe

• Shatteringly crisp edges with a custardy, tender center.
• Classic Polish flavors: smoky bacon, sweet onion, and aromatic marjoram.
• Budget-friendly pantry ingredients that feed a crowd.
• Great make-ahead; leftovers re-crisp beautifully in a skillet.

Grocery List

• Produce: Starchy potatoes, yellow onion, garlic (optional), chives or dill (optional)
• Dairy: Eggs, sour cream, butter (or oil)
• Pantry: Smoked bacon, dried marjoram, kosher salt, black pepper, potato starch or all-purpose flour, parchment paper

Full Ingredients

For the Babka Ziemniaczana

• 1.25 kg starchy potatoes (russet/Idaho or floury potatoes), peeled
• 150 g smoked bacon, diced small
• 1 large yellow onion (about 200 g), finely chopped
• 2 large eggs
• 3 tbsp potato starch or all-purpose flour (24–30 g)
• 2 tbsp sour cream (30 ml)
• 2 tsp dried marjoram
• 1 to 1.5 tsp kosher salt (to taste)
• 1 tsp freshly ground black pepper
• Optional: 2 garlic cloves, minced

To Prepare the Pan

• 1 tbsp butter or neutral oil
• Parchment paper for a sling

For Serving (Optional)

• Sour cream
• Chopped fresh chives or dill
• Flaky salt and extra black pepper

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Position a rack in the center of the oven and heat to 190°C/375°F. Grease a 23×12 cm (9×5 in) loaf pan with butter or oil, then line with a parchment sling so you can lift the loaf out easily. Lightly grease the parchment as well.

Step 2: Cook the bacon and onion

Place the diced bacon in a cold skillet and cook over medium heat until the fat renders and the bacon is lightly crisp, 6–8 minutes. Add the chopped onion and cook, stirring, until soft and golden at the edges, 5–7 minutes more. If using garlic, stir it in for the last 30 seconds. Remove from heat and let cool slightly.

Step 3: Grate the potatoes

Peel and finely grate the potatoes on the small holes of a box grater (or use the fine grating disc of a food processor for a smoother texture). Work quickly to minimize browning. Do not rinse the potatoes; you need their natural starch.

Step 4: Squeeze and save the starch

Transfer the grated potatoes to a clean kitchen towel or cheesecloth set over a bowl. Twist and squeeze firmly to extract as much liquid as possible. Let the liquid sit undisturbed for 3–5 minutes to allow the white potato starch to settle on the bottom. Carefully pour off the dark potato water, leaving the chalky white starch in the bowl.

Step 5: Make the batter

In a large bowl, combine the grated potatoes, eggs, sour cream, marjoram, salt, pepper, and the 3 tbsp potato starch or flour. Scrape in the bacon, onion, and any rendered fat. Add the reserved potato starch sediment from the bowl. Stir until evenly combined. The mixture should be thick and mound on a spoon; if it seems watery, stir in another 1 tbsp potato starch or flour.

Optional seasoning check: Microwave 1 tsp of the mixture on a small plate for 20–30 seconds to cook it, then taste and adjust salt and pepper as needed.

Step 6: Fill the pan

Spoon the mixture into the prepared loaf pan. Press down to eliminate air pockets and smooth the top with a spatula. For extra-crispy edges, drizzle a teaspoon of oil around the perimeter.

Step 7: Bake until crisp and tender

Bake for 70–80 minutes, until the top is deeply browned with crackly edges and the center is set. An instant-read thermometer inserted in the center should read about 93°C/200°F. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.

Step 8: Rest, unmold, and serve

Cool in the pan for 15 minutes to set. Lift out using the parchment sling and transfer to a board. Slice thickly with a serrated knife. Serve hot with sour cream and a shower of chopped chives or dill; finish with a pinch of flaky salt and extra pepper.

Pro Tips

• Fine grate for a custardy interior; coarse grate yields a looser, hash-brown texture.
• Saving and stirring back the settled potato starch boosts structure without adding extra flour.
• For maximum crisp edges, use a metal loaf pan and preheat it in the oven for 5 minutes before filling.
• Convection fan on at 180°C/355°F can deepen browning; start checking at 60 minutes.
• Leftover slices re-crisp beautifully: pan-fry in a teaspoon of oil or bacon fat over medium heat until golden on both sides.

Variations

• Meatless Mushroom-Onion: Swap bacon for 300 g finely chopped cremini mushrooms sautéed until browned; add 1/2 tsp smoked paprika for savory depth.
• Cheesy: Fold in 100 g grated smoked gouda or sharp cheddar; sprinkle another 30 g on top for the last 10 minutes of baking.
• Sheet-Pan or Muffins: Spread mixture in a greased 33×23 cm (13×9 in) pan for more crispy surface (bake 40–50 minutes), or portion into a greased 12-cup muffin tin (bake 30–35 minutes).

Storage & Make-Ahead

Refrigerate cooled babka, tightly wrapped, for up to 4 days. Freeze slices in a single layer, then store in a freezer bag up to 2 months. Reheat from chilled at 190°C/375°F for 12–15 minutes (or 18–22 minutes from frozen), or pan-fry slices until hot and crisp. You can cook the bacon and onion up to 2 days ahead and refrigerate. The raw potato mixture should be baked right away for best texture and color.

Nutrition (per serving)

Approximate: 380 calories; 15 g fat; 61 g carbohydrates; 16 g protein; 5 g fiber; 800 mg sodium. Values will vary with brand of bacon, salt, and exact ingredients.