Potatonik may refer to two distinct potato-based dishes derived from

Ashkenazi Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singu ...

Jewish Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

. One version is a hybrid between

potato kugel Potato kugel is a potato-based kugel of Ashkenazi Jewish origin, made with grated or pureed potatoes, onions, egg (food), eggs, flour or matzo meal, Cooking oil, oil, Edible salt, salt and Black pepper, pepper. Overview It is commonly served for ...

and bread, containing shredded

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s as well as ample

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

and leavened with

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

. Another dish, apparently unrelated but called by the same name, is essentially a very large

latke A latke ( yi, לאַטקע ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients ot ...

meant to be cut into wedges at the table. It is also known as geribinik. According to food writer Joel Haber, "kartoflnik uniquely started with raw, grated potatoes, rather than cooked and mashed ones s is done with potato breads Thus, artoflnikheld onto its potato-y flavor, while also remaining a member of the kugel family." A related dish, ''ulnik'', used buckwheat flour with grated potato, but no yeast. "Potatonik" is an

Anglicization Anglicisation is the process by which a place or person becomes influenced by Culture of England, English culture or Culture of the United Kingdom, British culture, or a process of cultural and/or linguistic change in which something non-English ...

of the Yiddish ''kartoflnik'' that appeared in

American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

communities – the word ''kartofl'' is one of many Yiddish terms for potato, and the suffix '' -nik'' indicates something associated with a specified thing or quality, denoting an "agent noun" in Slavic languages.

References

Ashkenazi Jewish cuisine Potato dishes {{Jewish-cuisine-stub