Bulba Kosha

Bulba Kosha

jB 0

"Lithuanian recipe for potato pie made with potato, onion, butter and salt pork."

Ingredients 1 h 30 m {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 25.7 g
  • 39%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Heat vegetable oil in a skillet over medium-high heat. Add salt pork cubes, and fry until browned on the outside.
  3. In a large bowl, mix together the salt pork, potatoes, onions, eggs, butter, milk, salt and pepper. Pat the mixture into a 9x13 inch baking dish.
  4. Bake for 20 minutes in the preheated oven, then reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking for an additional 40 minutes. Let cool slightly before serving.
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Reviews 5

  1. 7 Ratings


This is exactly what my Grandmother used to make! Excellent ethnic dish. Grandma used to bake it in a loaf pan. We would eat it hot out of the oven, or the next day she would slice it and fry the slices in bacon grease. Probably not the healthiest, but cerainly tasty!

sourdough girl

I am half Lithuanian, so decided to give this recipe a try! I made this as a side dish for our ribeye steaks last night, as written for the ingredients, but added one extra step at the end... it came out of the dark, well-greased pan with a soggy bottom, and I still had the fat from frying the salt pork in the frying pan. I heated it up and fried squares of the potato cake until they were crisp on the bottom, just a couple of minutes. THESE WERE EXCELLENT! Crisp on the exterior, CREAMY interior, with a hint of onion and the salty pork! I served with salt, pepper and a dollop of sour cream. DELICIOUS! Today, I called my 100% Lith mom and described them to her. She said that her mom used to make them, called "Koshie", and they often left out the salt pork so that they could be their Friday (meat-free)meal. They also had them often during Lent. What I described to her was exactly what she remembered from her childhood! FIVE STARS!! Thank you... I will be making these creamy, delicious potatoes often! (Mom says the leftovers are good crisply fried for breakfast the next day!)


Great recipe. My mother used to make this for hollidays only. The reason is she would grate the potatoes and onions. Very, very hard work but the texture would be devine. Also make sure to squeeze the water out of the potatoes by putting them in cheese cloth and squeezing. She didn't use salt pork but good pork chops diced very small.