Entree: Lithuania – Southern Culinary Region – Bulviniai Blynai (Pan-fried grated potato pancakes commonly served with sour cream and smoked pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 small yellow onion, grated, about 3.5 oz (100 g)
- 1 large egg, approx. 1 3/4 oz (50 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 slices smoked bacon, diced, approx. 4 oz (115 g)
- 3 tbsp (45 ml) vegetable oil or sunflower oil for frying
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 g) sour cream, for serving
- Fresh dill or chopped chives, for garnish

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 small yellow onion, grated, about 3.5 oz (100 g)
- 1 large egg, approx. 50 g
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 slices smoked bacon, diced, approx. 4 oz (115 g)
- 3 tbsp (45 ml) vegetable oil or sunflower oil for frying
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 g) sour cream, for serving
- Fresh dill or chopped chives, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 — Prepare potatoes and onion: Immediately after grating, place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible. Reserve the extracted liquid and let it settle for a few minutes; pour off any clear liquid and keep the starchy sediment if desired.
2. Step 2 — Mix batter: Transfer the drained grated potatoes and onion to a bowl. Add the egg (approx. 1 3/4 oz (50 g)), flour (3 tbsp (24 g)), salt (1 tsp (6 g)), and pepper (1/2 tsp (1 g)). Stir until combined into a slightly sticky mixture. If too wet, add up to 1 tbsp (8 g) more flour.
3. Step 3 — Cook bacon: In a large skillet over medium heat, cook the diced smoked bacon (approx. 4 oz (115 g)) until the fat renders and pieces are crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
4. Step 4 — Fry pancakes: Add 1–2 tbsp (15–30 ml) oil to the bacon fat in the skillet and bring to medium-high heat. Spoon 2–3 tbsp (30 to 45 ml) of the potato mixture per pancake into the skillet, flattening each to about 1/4–1/2 inch (6–12 mm) thick. Cook until deeply golden on the first side, about 4–5 minutes, then flip and cook 3–4 minutes more until crisp and cooked through. Work in batches, adding more oil as needed.
5. Step 5 — Finish and serve: In the final minute of cooking, add the butter (2 tbsp (28 g)) to the pan and baste the pancakes for added flavor. Transfer cooked pancakes to a warm platter, sprinkle with the reserved crispy bacon, and serve with dollops of sour cream (1/2 cup (120 g)) and chopped dill or chives.
6. Step 6 — Serving suggestion: Serve hot as a main course with a simple cucumber salad or steamed vegetables for a traditional Southern Lithuanian meal.

1. Step 1 — Prepare potatoes and onion: Immediately after grating, place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible. Reserve the extracted liquid and let it settle for a few minutes; pour off any clear liquid and keep the starchy sediment if desired.
2. Step 2 — Mix batter: Transfer the drained grated potatoes and onion to a bowl. Add the egg (approx. 50 g), flour (3 tbsp / 24 g), salt (1 tsp / 6 g), and pepper (1/2 tsp / 1 g). Stir until combined into a slightly sticky mixture. If too wet, add up to 1 tbsp (8 g) more flour.
3. Step 3 — Cook bacon: In a large skillet over medium heat, cook the diced smoked bacon (approx. 4 oz / 115 g) until the fat renders and pieces are crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
4. Step 4 — Fry pancakes: Add 1–2 tbsp (15–30 ml) oil to the bacon fat in the skillet and bring to medium-high heat. Spoon 2–3 tbsp of the potato mixture per pancake into the skillet, flattening each to about 1/4–1/2 inch (6–12 mm) thick. Cook until deeply golden on the first side, about 4–5 minutes, then flip and cook 3–4 minutes more until crisp and cooked through. Work in batches, adding more oil as needed.
5. Step 5 — Finish and serve: In the final minute of cooking, add the butter (2 tbsp / 28 g) to the pan and baste the pancakes for added flavor. Transfer cooked pancakes to a warm platter, sprinkle with the reserved crispy bacon, and serve with dollops of sour cream (1/2 cup / 120 g) and chopped dill or chives.
6. Step 6 — Serving suggestion: Serve hot as a main course with a simple cucumber salad or steamed vegetables for a traditional Southern Lithuanian meal.