Potato Škubánky

Name: Potato Škubánky (Škubánky/Džadky)
Cuisine: Slovakian
Ingredients: 1 kg/2¼ lb floury potatoes, such as Russets, peeled and diced; 1 kg/2¼ lb floury potatoes, such as Russets, peeled and diced; salt; 175 g/6 oz/generous 1½ cups plain (all-purpose) flour; 150 g/5 oz smoked bacon, diced; 1 onion, peeled and chopped; 60-90 ml/4-6 tbsp icing (confectioners’) sugar; 60-90 ml/4-6 tbsp poppy seeds, ground, or ground cinnamon; 60-90 ml/4-6 tbsp poppy seeds, ground, or ground cinnamon; 60-90 ml/4-6 tbsp poppy seeds, ground, or ground cinnamon; 40 g/2 oz/3 tbsp butter, melted

Škubánky/Džadky

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

In Slovakia this recipe is called džadky and is served with fried onions and bacon, whereas in the Czech Republic it is called škubánky, ‘torn potato bits’, and is served sweet, with ground poppy seeds.

Ingredients

1 kg/2¼ lb floury potatoes, such as Russets, peeled and diced
salt

Europe
Czech Republic
Slovakia
Starter
Main course
Eastern Europe

Method

Cook the potatoes in salted boiling water to cover for 20 minutes, or until soft and easily broken apart. Drain off half of the water, reserving it. Turn down the heat leaving the potatoes half-covered with water.
Mash the potatoes and gradually add the flour at the same time (the mixture should be firm, not runny – add more potato water if necessary).