Egyptské zemiaky: layered potato casserole with ground pork

Name: Egyptské zemiaky: layered potato casserole with ground pork
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 kg Potatoes; 500 g Ground pork; 2 tsp Vegetable oil; 200 ml Tomato paste (or 500 ml tomato juice, without water); 300 ml Water (to thin the tomato paste); 2 Onions (cut into rings); to taste Salt and pepper

Layers of thinly sliced potatoes, ground pork and onion rings with a tomato paste topping. Baked under foil, then uncovered at 200 °C (400 °F); serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 25 min
Cook time: 1 hr 10 min
Total time: 1 hr 35 min
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy

Jump to recipe

Egyptské zemiaky, literally Egyptian potatoes, is a casserole baked in a single dish, with thin slices of potatoes, ground pork and onion rings layered inside. Its origin is unknown, but it is a simple, hearty dish where all you need to do is layer everything and let it bake. The layers are covered with tomato paste thinned with water and baked at 200 °C (400 °F) for about 40 minutes under aluminum foil and another half hour uncovered, until the potatoes on top are lightly browned. The recipe serves four.

Ingredients

Potatoes 1 kg
Ground pork 500 g
Vegetable oil 2 tsp
Tomato paste (or 500 ml tomato juice, without water) 200 ml
Water (to thin the tomato paste) 300 ml
Onions (cut into rings) 2
Salt and pepper to taste

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

Grease a baking dish with a teaspoon of the oil. Cut the peeled potatoes into thin slices and arrange one layer in the dish. Season with salt and pepper, spread the meat evenly over the potatoes, sprinkle with the onion and season with salt and pepper again.
Top with a final layer of potatoes and pour tomato juice or tomato paste thinned with water over them. Season with salt again and drizzle lightly with oil. Bake at 200 °C (400 °F) for about 40 minutes covered with aluminum foil, then for about another half hour without the foil, until the potatoes on top are lightly browned.

Tip: Cut the potatoes into slices of equal thickness, for example with a mandoline slicer, so they bake at the same time. Crumble the raw meat with a fork, otherwise it bakes into clumps in the dish.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 607 kcal
Protein: 29 g
Carbohydrates: 59 g
of which sugars: 11 g
Fat: 29 g
of which saturates: 10 g
Fiber: 8.4 g
Salt: 0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Egyptské zemiaky s mletým mäsom a paradajkovým pretlakom