Albanian Egg and Potato Bake (Vezë dhe Piqem Patate)


Keeping chickens is one of the most common pests that families have in Albania. Albanians have many and hatch more each year which means they have a good supply of eggs. Eggs are used across a lot of Albanian dishes, mainly in the cakes and biscuits but also can be whisked and coated on Qofte, boiled to be served as a side and fried to make an omelet style side.

A great way to use up leftovers or odds left in the fridge. This Albanian inspired dish uses the mixing of eggs to produce a great lunchtime meal.


Albanian Egg and Potato Bake (Vezë dhe Piqem Patate)



  • 8 Eggs
  • 1 Cup Full Fat Milk
  • 1 Red Pepper (Diced)
  • 1 Onion (Diced)
  • 2 Cup Cheddar Cheese (Grated)
  • 8 Hash Browns or Croquets (Defrosted) OR
  • 4 Potatoes (Peeled, Boiled & Halfed)
  • Salt and pepper



Saute the onion and red pepper until soft, this should take around 5 Minutes. Set aside to cool.

Beat the eggs and milk in a bowl until fully mixed, add the cheese, season with salt and pepper, then add the cooled onion and pepper. Mix well.

Put the potato into the base of a greased casserole dish and pour the egg mixture over the top.

Bake in the oven on 180 degrees for 40 minutes or until golden and cooked through creating the egg & potato bake.


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