Potato zrazy with onion and egg
4 servings
40 minutes
Potato zrazy with onions and eggs are a traditional dish of Belarusian cuisine that embodies the coziness and simplicity of rural fare. Their tender potato shell conceals a fragrant filling of sautéed onions, chopped eggs, and fresh parsley, creating a perfect balance of softness and rich flavor. Breaded and fried to a golden crust, they acquire an appetizing texture that is crispy on the outside and surprisingly tender inside. Historically, zrazy emerged as a way to use simple ingredients and make them more filling, while their versatility allows pairing with various sauces: mushroom, sour cream, or tomato. Served with a dollop of sour cream, they become an especially cozy dish perfect for family lunch or dinner.
1
First, prepare the potato mass. Boil the peeled potatoes, dry them, and mash while hot.
- Potato: 1 kg
2
Then cool to 40-50 degrees, add the egg, and mix well.
- Chicken egg: 3 pieces
3
For the minced meat, chop the onion into strips, sauté it, and combine with chopped eggs, chopped parsley, salt, and ground pepper.
- Onion: 200 g
- Chicken egg: 3 pieces
- Parsley: 30 g
- Salt: to taste
- Ground black pepper: to taste
4
Shape the potato mass into a patty, place the filling in the center, seal the edges, and coat in breadcrumbs, forming a brick shape with oval edges.
- Breadcrumbs: 100 g
5
Place the prepared semi-finished product on a heated greased baking sheet, fry on both sides, and finish cooking in the oven.
- Vegetable oil: 50 ml
6
When serving zrazy, place them on a plate or portion dish, and drizzle with butter or margarine. Serve sour cream or sauces (tomato, sour cream, mushroom) separately or pour over the dish. Serve two pieces per portion.
- Butter: 35 g
- Sour cream: to taste