Entree: Bulgaria – Central Culinary Region – Пататник ➤ Patatnik (A traditional Bulgarian grated potato pie cooked in a skillet with onions, eggs, savory, and often white cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 large eggs (approx. 150 g total)
- 3 tbsp (45 ml) vegetable oil or melted butter
- 6 oz (170 g) Bulgarian white brine cheese (sirene) or feta, crumbled (optional but traditional)
- 1 tbsp (6 g) dried summer savory (chubritsa) or 1 tbsp fresh chopped savory
- 1/2 tsp (3 g) salt, adjust to taste (omit or reduce if using brined cheese)
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley (optional)
- 2 tbsp (30 ml) butter for frying or additional oil

Instructions

1. After grating the potatoes, place them in a clean towel or fine sieve and squeeze out excess liquid, reserving a few tablespoons of the starch-rich liquid to help bind if desired. Transfer the grated potatoes to a large bowl.
2. Add the thinly sliced onion, eggs, 3 tablespoons oil or melted butter, crumbled sirene (if using), dried summer savory, salt, pepper, and chopped parsley to the bowl with the potatoes. Mix thoroughly to combine; the mixture should hold together when pressed.
3. Heat a 10–11 inch (25–28 cm) heavy skillet over medium heat and add 2 tablespoons butter or oil to coat. Press half the potato mixture evenly into the pan to form a compact layer about 1/2–3/4 inch (1–2 cm) thick.
4. Cook the base over medium-low heat for 8–12 minutes until it develops a golden crust and the potatoes begin to set. Carefully place the remaining potato mixture atop the first layer, press down firmly, and smooth the top.
5. Cover the skillet and cook on low for another 12–15 minutes until the interior is set and the bottom is golden. To brown the top, slide the patatnik onto a plate, invert it back into the skillet, and cook uncovered for 6–8 more minutes until the second side is golden and cooked through.
6. Remove from heat, let rest 5 minutes, then slice into wedges and serve warm. Patatnik pairs well with plain yogurt or a simple cucumber salad.