Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 large yellow onion, thinly sliced
- 1 lb (450g) smoked Polish kielbasa, sliced into ½” rounds
- 1½ lbs (680g) Yukon Gold or russet potatoes, peeled and grated (squeeze out excess moisture)
- 3 large eggs
- ¼ cup all-purpose flour (or gluten-free flour blend)
- ½ tsp baking powder
- 1 tsp caraway seeds (optional, traditional)
- 1 tsp paprika
- Salt & black pepper to taste
- Optional: ½ cup shredded sharp cheddar or farmer’s cheese, fresh parsley
Instructions
- Caramelize onions: Heat 1 tbsp oil in a large oven-safe skillet over medium-low. Add onions; cook 15–20 minutes until deep golden. Remove and set aside.
- Brown sausage: In same skillet, add remaining oil. Sear kielbasa 3–4 minutes until lightly crisp. Remove and set aside.
- Prep potato mixture: In a bowl, combine grated potatoes, eggs, flour, baking powder, caraway (if using), paprika, salt, and pepper. Mix well.
- Assemble: Stir caramelized onions and kielbasa into potato mixture.
- Bake: Pour into greased skillet (or transfer back to original if large enough). Smooth top.
- Bake at 375°F (190°C) for 35–45 minutes, until golden brown and center is set.
- Finish: Let rest 5–10 minutes. Garnish with parsley or cheese if desired.
💡 Pro Tips:
– Squeeze potatoes dry in a clean towel—this prevents sogginess.
– For extra richness, stir in 2 tbsp sour cream or crème fraîche into the batter.
– Serve with applesauce, sour cream, or a simple green salad.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 18g | Protein: 16g
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 18g | Protein: 16g