Sejkory: Czech potato bake with smoked meat

Tip: tap a step to mark it as done.

1. Peel and wash the potatoes. Dice one-third of them and boil in salted water. Grate the remaining raw potatoes, squeeze out the water, and place in a bowl.

2. Finely dice the smoked meat, such as smoked pork neck, and finely chop the onions. Heat 1 tbsp of lard and fry the meat in it. Add the onions and cook, stirring occasionally, until golden.

3. Drain the boiled potatoes and add them to the grated potatoes. Stir in the meat, onions, and pan drippings, then add the buttermilk, potato starch, crushed garlic, and seasonings to taste.

4. Grease a baking sheet or baking dish with lard. Spread the potato mixture in the pan and smooth it into an even layer. A thinner layer works better.

   Bake in an oven preheated to 180 °C (350 °F) for approximately 50 minutes to 1 hour.

5. Serve with soured milk.

Tip: The sejkory is done when the edges are deep golden and crisp and release easily from the pan. If you don't have buttermilk, replace it with the same amount of soured milk.

This recipe was translated from the Slovak original: Sejkory – krkonošská zemiaková baba s údeným mäsom