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Kolbassa is a finer cut than the meat in Kielbasa.

Serves 2

2 medium potatoes skinned and grated. Soak the grated potatoes in water and wash – twice. Drain and dry. In a non-stick fry pan place the potatoes in, place on medium-low heat and dry for several minutes. Remove and set aside.

½ chopped onion
½ strip of bacon and cut into lardons
1 egg beaten
1 tsp flour
1 tsp butter
2 TBSP Sour Cream
Salt and pepper

½ lb. Kolbassa, cut in half (You can use Kielbasa instead)

In a small non-stick fry pan sauté the bacon, onions and butter. After the potatoes have cooled place in a large mixing bowl, add the potatoes, bacon, onions and butter, the egg and salt and pepper. Mix the Babka and lay out in a greased 8”x8” pan. Spread the sour cream on top.

In a separate ovenproof pan place the Kolbassa in it and cover with foil.

Place both pans in a 350° oven and cook for 45 minutes. Remove and serve.

As of 1/15/24