If you love hash browns, you'll adore this hash brown potato pie. Finished in 60-min or less, topped with sour cream and minced garlic, it's a pie unlike any other!
Fess up, you love hash browns! And if you are anything like me, you've had plenty of Saturday mornings when you're craving that McD's breakfast mostly for the hash browns that hide in that white-red-yellow bag. In any case, kljukuša is practically a hash brown pie (potatoes mixed with flour and onions and then baked), spread with some garlic, butter, and topped with sour cream. Add soup and salad and upgrade your breakfast to a lunch. (Another just as crazy recipe is the hash brown pie with bacon. Try it!)
Hashbrown Potato Pie (Kljukuša)
- 3 tablespoon oil
- 1 pound potatoes
- 1 large yellow onion
- 1 tablespoon salt
- ½ teaspoon ground pepper
- 10.5 ounces flour
- 9 ounces lukewarm water
- 2 tablespoon butter
- 3 garlic cloves
- 10 ounces sour cream
- Preheat oven to 480F. Oil the pan (a 20 inch diameter was used for this recipe). Leave in the oven to warm up.
- Peel onions and potatoes, then grate together. Squeeze the mixture in batches to release as much starch as possible. Add salt, pepper, flour and water. Stir vigorously until integrated. Transfer to the hot pan and even out on all sides.
- Bake for 30-35 minutes, turning the pan around every 15 minutes.
- Take the pie out and spread melted butter over it. Leave to cool for a few minutes. Meanwhile, mix sour cream and garlic until smooth.
- Break the pie apart into smaller pieces, and layer into a serving bowl. Top with sour cream and garlic.
Yum! I LOVE hashbrowns and I don't know when I last had them. So good! Have a great trip 🙂
So glad I stumbled onto your blog! My husband hails from Prozor and occasionally needs a little nostalgic eating to nourish his psyche. Definitely will be giving this a try, looks amazing!!
Glad I could be of help! Browse around, you may find a few more goodies you might like!
Thank you so much for writing this blog. I found it recently when I was looking for a recipe for the style of mousaka that I was familiar with - potato mousaka with egg - made by a Croatian friend. Though I am not from Bosnia. I am Bosnian with a very large portion of my heart. I lived there from 1995-2006. Basically, those impressionable years of my young adulthood where spent there. That's why I feel Bosnian. I picked words like "dilbere moj" and "papucar" and "hrkljus" because all my best buddies were locals. Now to the comment on this post. My host mama - Saliha - used to make the best kljukus and garlic sauce. My intestines would go for a roller coaster ride after the dish. But I LOVE IT. Whenever I would roll into Jajce, after moving from there to Sarajevo, I would beg Mama Saliha for what I called kljukljusha. She would always get a good laugh from my mistaken pronunciation. No matter what, she would make it for me with all of her heart, she knew she was making it for someone who, in heart, became a part of her family. Though my intenstines rumbled and my breath smelled from a mile away...I would enjoy this dish with pure delight. Haven't made it yet. Will be doing stuffed bell peppers tomorrow. Oh that's another one I'm so glad you posted - the potato stuffed peppers. The recipe appears to be very similar to how Saliha used to make them. Yum!!!! ♡ Thanks again for this blog. I enjoy your entries and I'm grateful to have recipies in my "recipe" language.
Thank you for a great and long comment - those are my favorite! I’m so glad you find the recipes helpful and useful. You have quite a lovely story, and it’s wonderful to hear about your post-war years in Bosnia. I can definitely see that you’ve made yourself a part of the culture, and that aspects of it stayed in you as you continued your life. I hope you’ve stayed in touch with your friends here and hopefully you’ll have a chance to visit and stay again. Loved your description of a “roller coaster ride” after eating kljukusa. Definitely not a breakfast food for sure hehe. If you think of any recipes you’d like to see let me know and I’ll see about putting it in our rotation. Have a lovely weekend.
My mum used to make this all the time, mine turned out even better thanks to your recipe, I am in Australia so tried to get the ounces right but otherwise soo yummy thank you 😊
So glad you liked the recipe. We're updating them, so we'll be adding in the metric measurements. Prijatno 😁