It's a simple and tasty dish from polish cuisine. It's often eaten with goulash as Placki po węgiersku or in a simple form with only sour cream on top and kefir as drink. It can be eaten also in sweet version - with sugar.

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- potatoes: 1 kg - onions: 1 medium - egg: 1 medium - flour: 4 tbsp - olive oil (for frying) - salt and pepper version 2: - potatoes raw: 1.875 kg (proportion: 250g) - potatoes boiled and mashed: 0.750 kg (proportion: 100g) - potato flour: 2tbsp - wheat flour: 2 tbsp - egg yolk: 2 - milk: 250 ml - yeast: 30 g - garlic: 2 cloves - olive oil (for frying) - salt and pepper, optionally herbes the province - breadcrumb: as needed

1. Peel and grate (or blend) raw potatoes.
2. Grind (or chop up small) the onion and add to potatoes.
3. Add egg, flour, salt and pepper. Mix it thoroughly.
4. Heat the oil on the pan. Using a spoon, put the mass and spread it thinly. Fry on high heat on both sides, until golden.

Version 2:
1. Warm half of the milk and add yeast.
2. Peel and grate (or blend) raw potatoes.
3. Boil the rest of the milk and pour the raw potatoes.
4. Add boiled potatoes, milk with yeast, yolk, garlic, flours and spices.
5. Mix thoroughly and add as much breadcrumbs as needed.
6. Heat the oil on the pan. Using a spoon, put the mass and spread it thinly. Fry on high heat on both sides, until golden.

Serve with Hungarian Goulash, or with sour cream and kefir, or with sugar.