Step 1

Preheat oven to 480°F (250°C).

Step 2

Peel and grate onions and potatoes. Then squeeze them in batches to release as much of the liquid (starch) as possible. Discard this liquid and transfer the onions and potatoes into a large mixing bowl.

Step 3

Add seasonings, flour, and water to potatoes and onions. Mix thoroughly until the batter has a slightly wet feel, and is easily manipulated, but not completely fluid. Lower the temperature to 400°F (200°C).

Step 4

Generously grease a baking pan with oil and place it in the oven for 1-2 minutes so that the oil heats up.

Step 5

Take the pan out of the oven carefully and pour batter into it. Using a spatula spread the batter out so it's evenly distributed in the pan.

Step 6

Return the pan to the oven and bake for 15 minutes. Rotate the pan, and bake for an additional 15-20 minutes. If the pie starts blushing too much, lower the temperature and cover it with parchment paper. A finished pie should have a golden crust with some crunchy, darker edges. (You may have to add a few more minutes to the baking time.)

Step 7

Paint the top of the pie with butter generously and return to a warm, turned-off oven for 5-10 minutes.

Step 8

(Optional) In a small bowl, mix melted butter and garlic, or sour cream and garlic, and spread over kljukuša. Alternatively, individuals can take as much as they want.

Step 9

Serve hash brown potato pie as hot as you can handle it. (Some people like it colder though, so adjust to your preference.) Store at room temperature for a few hours, and then transfer to the fridge in an airtight container for up to 24 hours. Kljukuša tastes and keeps best on the same day you make it. Reheat using your preferred method.