Babka with bacon

Babka with bacon


Babka with bacon is a classic potato cake that has been prepared in Belarus since the 19th century. Babka is considered a traditional Belarussian national dish. The name comes from "babulja" or "babushka" ("grandma"), the person who usually baked the cake.


  • 500 g potatoes
  • 200 g flour
  • 1 large onion
  • 2 cloves of garlic
  • 200g bacon
  • 2 eggs
  • 1 teaspoon salt


Potato cake with bacon is one of the tastiest dishes invented in Eastern Europe. Even a French gratin is not nearly as tasty and aromatic as a very simple Babka.

In Eastern Europe, little butter was used until the 20th century,  and bakeware (mostly pots) was greased with bacon.

That's why they also prepared the babka with animal fat instead of butter. If you are a vegetarian or do not eat certain types of meat, you can also use vegetable oil.

Golden yellow greaves and new potatoes are an unforgettable combination invented by an unknown but undoubtedly talented chef. Maybe this cook was a grandma. Or just Babka.

Babka with bacon | Detailed photo recipe

1 hour

1. Chop garlic

2. Dice bacon

3. Beat egg

4. Mix egg mixture and bacon and garlic together

5. Finely rub potatoes and onion

6. Mix potatoes, onion and egg mixture with bacon

7. Salt to taste

8. Add sieved flour

9. Grease baking tin with bacon

10. Preheat oven at 220°C Distribute the entire potato mixture in the baking tin. Put the baking tin in the oven for 45 minutes.

11. Remove the cake from the baking tin and allow to cool briefly

12. Cut the babka into pieces, decorate with herbs and serve warm.

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