Patatnik (pah-tot-nick) is a traditional Bulgarian potato dish that comes from the city of Plovdiv in the mountainous region straddling Greece and Bulgaria. Patatnik is very similar to hash browns, potato latkes, and the Spanish potato omelet tortilla espanola.

These shredded potatoes with their crispy outside and soft inside insides make for a wonderful accompaniment to roast meats and even fried eggs.

Patatnik – Straw Potato Pie

Bulgarian patatnik is a flavorful potato and feta cheese pie with a hint of mint. Much like home fries, it is crispy on the outside and soft on the inside. This updated traditional recipe adds feta cheese and is cooked in the oven rather than in a pan over a raging fire. Patatnik accompanies roasted meat or poultry exceptionally well and can make for a light lunch with a salad.

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Course: Brunch, Lunch, Side Dish

Cuisine: Bulgaria, Eastern European

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Author: My Hungry Traveler

Equipment

Large pie plate
Food processor with grating attachment
Sieve or wire mesh strainer

Ingredients

4 tbsp Soft butter
4 tbsp Flour
3 lb Potatoes, peeled (5 cups)
2 medium Onions
1 cup Bulgarian feta cheese, crumbled
1 tbsp Dried mint
4 large Eggs, beaten
1 tsp Salt
1 tsp Ground black pepper

US Customary – Metric

Instructions

Prepare Ingredients – In a food processor with the shredding attachment, shred potatoes. Place potato shreds on a dry kitchen towel and squeeze out as much liquid as possible into the sink. Transfer to a large bowl lined with paper towels.
Finely chop the onions.
To the potatoes, add onion, eggs, mint, crumbled feta, salt, and pepper. Mix everything together with your hands.
Assemble and Cook – Preheat oven to 425°F (220°C). Grease bottom and sides of pie plate with half the butter and then coat the butter with half the flour.
Pour onion-potato mixture into skillet and push down lightly with your hands to pack it in evenly. Powder top with remaining flour and dot top with remaining butter.
Bake until the top becomes golden brown and sides become dark brown, about 45 minutes. Rest for 10 minutes, cut into wedges, and serve.