Potato Pie

This hearty dish is a winter staple in Cezhorian homes and many locals have fond memories of helping their parents and grandparents make them.

As the name suggest, potatoes make up the base of this dish. They are customarily peeled and grated finely create a batter-like consistency. Some houses also add a small, finely grated onion here. This is then combined into a baking dish with a little flour, a single egg, a large onion that has been diced and sautéed, and bits of salt pork (the amount depending on personal taste and availability).

The mixture is baked until the outside is crisp and golden. This process gives the pie a texture that is creamy on the inside and crunchy on the outside. It is generally eaten with a dollop of soured cream.