Potato babka

Cut the salo into small dice and render it in a frying pan over medium heat until golden cracklings form, 7–8 minutes.

Finely chop the onions, add to the cracklings and fry for 5 minutes until soft. Take off the heat and preheat the oven to 190 °C.

Peel the potatoes, grate them finely and press out some of the excess liquid.

Straight away, mix the potatoes with the cracklings, onion and most of the rendered fat (save a spoonful for the dish), the eggs, 3 tbsp of sour cream, salt and pepper.

Work fast: grated potato darkens within minutes.

Grease a baking dish with the reserved fat, spread the mixture in a 4–5 cm layer and level it.

Bake for 60–70 minutes until deep golden. Push a knife into the center: it should be set, with no raw liquid.

If the top browns too early, cover the dish with foil.

Let the babka rest for 10 minutes, cut into portions and serve with sour cream. Done!