Patatnik(Roasted potatos)

by tonichef

This post is also available in: Bulgarian

A typical recipe from Rodopi Mountain, in other countries in Europe toy can find similar recipes, like Rosti in Germany, Austria, and Switzerland. The main difference is in spices in our Bulgarian recipe we use savory. The main difficulty is when you should turn around because the dish is prepared on a frying pan.

It is prepared from coarsely grated potatoes, onions, salt, and garlic. All this is mixed and baked on a slow fire. Meat, cheese or egg can be added. Some put savory and sprigs.

From my experience, it’s important to boil potatoes before putting them in the frying pan, because there is a chance to keep the potatoes raw.

This post is also available in: A typical recipe from Rodopi Mountain, in other countries in Europe toy can find similar recipes,… Main dish Patatnik(Roasted potatos) Bulgarian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg. - potatoes grated
  • 3 - eggs
  • 1 - onion
  • 200 gr. -  white cheese ( fetta)
  • 1 tsp. - savory
  • 3 tbsp. - olive oil
  • 20 gr. -  butter
  • 1 tsp. -  salt


  • Peel the potatoes, grate them, and boil them for 10 minutes, drain them.
  • Finely chop the onion. Add it to the boiled potatoes along with the eggs, onion,  crumbled cheese, savory, and salt.
  • In a flat pan, melt half the butter and half the oil. Spread the mixture evenly in the pan and bake on medium heat for about 10 minutes.
  • It will start to get a crust on the sides, carefully lift it if it starts to get tan, and get a plate the same size as the pan. Remove it from the heat to the side and try flipping.
  • Add the remaining butter and oil slide back into the pan on the unbaked side and leave for another 10 minutes or until golden and cooked through.

Bon appetit!

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More