Potatonik or Potato Nik Either Way, It's Divine!

"My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section."
photo by a food.com user photo by a food.com user
Ready In:


  • 2 12 teaspoons active dry yeast (1 packet)
  • 14 cup warm water
  • 14 teaspoon sugar
  • 6 large potatoes, peeled (idaho's or russets work best)
  • 1 large onion
  • 2 eggs
  • 2 tablespoons vegetable oil (make sure it is fresh)
  • 1 tablespoon salt
  • 12 teaspoon black pepper (or more to taste, fresh-ground is best)
  • 2 12 cups flour (all-purpose)
  • additional oil (make sure it is fresh)


  • Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
  • Grate potatoes and onion by hand or in a food processor.
  • In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
  • Pour oil into a 9” x 12” pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
  • Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
  • Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.

Questions & Replies

  1. Is it ok to halve this recipe?


  1. Would love to try this. I made from a different recipe and wasn’t happy. Want to try this using one of my cast iron skillets-probably the 10”. However I’m daunted by the amount I’ll of potatoes. Not sure how to calculate 6 large. Seems like a lot. Any guidance would b appreciated. Thanks
  2. This is a great recipe. I grew up in Brighton Beach and Potatonik was just part of my food knowledge. I aked the 17 people at the event I went to yesterday if anyone knew what POTATONIK was and no one did. This morning when I asked my daughter and she knew what it was because I made it while she was growing up. Thanks for keeping the tradition alive. Bea Gold


I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating. I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food. My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.
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