2 2 | | 23 THE UCB COOKBOOK 1. Preheat oven to 250°C. 2. Peel and grate onions and potatoes. Then, squeeze them in batches to release as much of the liquid (starch) as possible. Discard this liquid and transfer the onions and potatoes into a large mixing bowl. 3. Add seasonings, flour and water to potatoes and onions. Mix thoroughly until the batter has a slightly wet feel, and is easily manipulated, but not completely fluid. Lower temperature to 200°C. 4. Generously grease a baking pan with oil and place it in the oven for 1-2 mins so that the oil heats up. 5. Carefully take the pan out of the oven and pour batter into it. Using a spatula, spread the batter out so it’s evenly distributed in the pan. 6. Return the pan to the oven and bake for 15 mins. Rotate the pan, and bake for an additional 15-20 mins. If the pie starts blushing too much, lower the temperature and cover it with greaseproof paper. A finished pie should have a golden crust with some crunchy, darker edges (you may have to add a few more mins to the baking time). 7. Generously paint the top of the pie with butter and return to a warm, turned-off oven for 5-10 mins. 8. In a small bowl, mix melted butter and garlic, or sour cream and garlic, and spread over kljukuša. 9. Serve hash brown potato pie as hot as you can handle it. Some people like it colder though, so adjust to your preference. This stores and reheats well, so you can eat it for lunch the following day too. Cooking instructions Ingredients Vegetable oil 4-6 Potato 900g White onion, medium 3 Salt and pepper, to taste (preferably coarse pepper) All-purpose flour 600g Lukewarm water 600ml Butter 4 tbsp Optional topping Garlic cloves, peeled and minced 6 Sour cream 500ml or butter 8-10 tbsp KLJUKUŠA (HASH BROWN PIE) Country of origin Bosnia Servings 8-10 Recipe by Alma Aganovic Cooking time 45-60 minutes
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