traditional slovenian food- recipes
Slovenian Style Potatoes (Pražen Krompir)
There is hardly a dish more emblematic of Slovenian cuisine than pražen krompir. This beloved potato dish has been cooked in kitchens across Slovenia for generations, passed from hand to hand and from family to family. You'll find it everywhere—from family homes and small local restaurants to school canteens—quietly feeding childhood memories and bringing people together around the table.
Traditionally, pražen krompir is served alongside roasted meats, Kranjska klobasa (Carniolan sausage), sauerkraut, or tender beef simmered in broth. It is equally delicious on its own with a fresh salad or topped with a couple of fried eggs. No ceremony is needed—just honest, comforting food.
Pražen krompir is more than a side dish. It is comfort food, family tradition, and a reminder that the simplest recipes often become the most treasured.
Ingredients (Serves 4)
- 1 kg potatoes
- 100 g unsmoked pancetta or bacon, cut into small strips or diced (or pork cracklings/ocvirki)
- 240 g onions, peeled and finely sliced
- 2 tbsp extra virgin olive oil or lard
- 200 ml meat or vegetable stock
- Celtic sea salt
- Freshly ground black pepper
- Fresh flat-leaf parsley, roughly chopped
Method
- Wash the potatoes and place them whole into a large pot. Cover with salted water and bring to the boil. Cook until just tender, depending on their size.
- Drain and allow the potatoes to cool slightly. Peel if preferred, although leaving the skins on adds flavour and nutrients, especially when using young potatoes. Cut into rustic, bite-sized pieces.
- Heat the olive oil or lard in a large heavy frying pan. Add the onions and pancetta, cooking slowly over low heat until the onions become deep golden and caramelised and the pancetta is lightly crisp. This takes around 40 minutes and is the secret to developing the rich flavour of the dish.
- Increase the heat slightly and add the potatoes. Season with salt and freshly ground black pepper.
- Gently break some of the larger potato pieces with the back of a wooden spoon while leaving plenty of chunky pieces intact.
- Allow the potatoes to sit undisturbed for a few minutes so a golden crust forms on the bottom of the pan. Scrape up the crispy pieces, stir gently, and repeat several times. Add small splashes of stock whenever needed to prevent the potatoes from drying out.
- The finished potatoes should have a combination of crispy golden edges, soft creamy centres, sweet caramelised onions, and savoury pancetta.
- Taste and adjust the seasoning before sprinkling generously with fresh parsley. Serve immediately.
Notes
Pražen krompir is best enjoyed fresh and is not recommended for freezing, as the potatoes lose their texture once thawed.
Leftovers can be reheated in a frying pan with a splash of stock to restore moisture.
This dish is also an excellent way to use leftover boiled potatoes.
Serving Suggestions
Pražen krompir pairs beautifully with:
- Kranjska klobasa (Carniolan sausage)
- Štefani pečenka (Slovenian meatloaf with a hard-boiled egg)
- Roast pork, beef, lamb or chicken
- Krvavica (blood sausage)
- Sauerkraut or fresh seasonal salad
For wine, a glass of Pinot Noir or Cabernet Merlot makes a wonderful accompaniment.
Pa dober tek!
Recipe by Ana
OCVIRKI Traditional Slovenian Pork Cracklings
Ingredients
- 2 kg pork back (fatback), cut into 1 cm cubes
- 100 ml milk
- 2 tbsp Vegeta
- 1–2 tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- 4 bay leaves
- 1 tsp ground cinnamon
Method
- Cut the pork back into small cubes, approximately 1 cm thick.
- Place the cubes into a large, heavy-bottomed pot over low to medium heat.
- Add the 4 bay leaves and cook, stirring occasionally, as the fat slowly begins to render.
- As more fat melts, continue stirring regularly to prevent the cracklings from sticking or burning.
- When the cracklings begin to turn golden, add the milk, Vegeta, salt, black pepper, and ground cinnamon. Stir well to coat evenly.
- Continue cooking until the fat has fully rendered and the ocvirki are crisp and a rich golden-brown colour.
- Remove the bay leaves, then remove the pot from the heat and allow it to cool slightly.
- Carefully strain the rendered pork fat (svinjska mast) into clean containers, separating it from the cracklings.
- Allow both the cracklings and the rendered pork fat to cool completely before storing.
Storage
Store the ocvirki in an airtight container in the refrigerator. They can be stored with some of the rendered pork fat to keep them moist and flavourful, or without the fat if you prefer them crispier. Store the rendered pork fat (svinjska mast) separately in sterilised jars and use it as a spread or as a substitute for butter or oil when cooking.
Ocvirki are delicious served on fresh bread or added to many traditional Slovenian dishes.
Recipe by Ana & Žiga
