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Hash Brown Bacon Pie is exactly what it sounds: heavenly tasting grated potatoes, combined and baked with bacon bits.
Is there anything more comforting than a meal waiting for you at the end of a long day?
Hash Brown Bacon Pie (Titkuš)
Enjoy the savory blend of tender hash browns and bacon in this delicious pie.
Equipment
- 1 18-20-inch round pan, or 16-inch square pan equivalent CHECK, and in the other recipe too!
Ingredients
Hash Browns Bacon Pie Batter(Optional)
- 3-4 tablespoons vegetable oil substitute with sunflower, avocado or coconut oil, but avoid olive oil
- 4 potatoes (about 1 pound) medium, peeled and grated
- 2 yellow or white onions smaller, peeled and grated
- 2 eggs
- 4-5 pieces of bacon (about 1.5-2.5 ounces) minced; substitute with ham or dried beef
- 3 tablespoons milk
- 6 tablespoons white flour
- ½ teaspoon baking powder
- Salt and pepper to taste
(Optional) Topping
- 3-4 garlic cloves minced
- 8-10 ounces sour cream substitute with thick yogurt, skyr and buttermilk
Instructions
Hash Browns Bacon Pie Batter
- Preheat oven to 480°F (250°C). Grease a baking pan, and place it in the oven to warm up.
- Squeeze grated potatoes and onions to get as much liquid out as possible. Transfer to a big bowl. Add bacon and the rest of the ingredients. Mix well until the batter is completely integrated.
- Carefully take the pan out of the oven, and transfer the batter into it. Use a spatula to distribute it evenly in the pan. Return to the oven.
- Bake for 20 minutes, and turn the pan around about halfway. Then lower the temperature to 390°F(200°C), and bake for another 10 minutes. (Total baking time is 30 min.)*
- Take out, and spray lightly with a little bit off water. Leave it to cool down a little bit. You can break it apart with your hands, or with a knife.
(Optional) Topping
- In a small bowl, mix sour cream and garlic and use it to top the pie.
Handling
- Serve hash brown bacon pie as hot as you can handle it. (Some people like it colder though, so adjust to your preference.) Store at room temperature for a few hours, but not overnight. Discard if you don't eat it on the same day. Reheat using your preferred method.
Video
Notes
- Temperature
- Serving
Nutrition
Serving: 1of 6Calories: 1319kcalFat: 89.5gProtein: 15gCarbohydrates: 97.1g
Tried this recipe?Let us know how it was!
Sarah Amena says
You make it sound so easy! I love the photo layout!
I need to make this tonight sans the bacon but I still think hubby would like it -
Aida - is Sarma always made with sour cabbage? I bought 3 cabbages at the store yesterday thinking my father in law could make them into sour 🥬… well I guess that is only done during the fall and winter - I felt like an idiot. So now now have a lot of cabbage - I might make a cabbage salad - I saw the recipe - one think I like about the Balkan cuisine is that it can be done affordably - I mean not all recipes of course but many are for the budget 😂
Aida says
Sarah,
I'm not crazy about stuffed cabbage with fresh leaves, the taste is much better with sour. However, here's a link to my friend Jas' website. Her recipes are always spot on and delicious! She explains how you can use fresh leaves. (She has some amazing recipes from Bosnia too, you should check her out.)
https://www.all-thats-jas.com/bosnian-cabbage-rolls-sarma/
Oh, and here's a non bacon version of this: https://balkanlunchbox.com/hashbrown-potato-pie-kljukusa/
Aida says
Glad the photos are helpful!
Sarah amena says
I think you are right about it tasting better with sour Cabbage - now I know why it’s such a delicacy - as is Pita - because a lot of time and effort go into the food. I just checked out Ja’s website - thank you! But I felt disloyal in someway 😂 I’m like this is good but I like Balkan Lunchbox…
Ps - im making grah right now but with ground beef because I can never get to the European store - I have to go in with a big old wagon and my 2 small children - but I think it will be good… oko bog da 😊
Aida says
Jas is fantastic, and we recommend her highly! It's where we go to when we're out of ideas for cooking 🙂