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Hungarian Layered Potatoes Casserole – Rakott krumpli
Hungarian layered potatoes casserole is called rakott krumpli in Hungarian. It is a popular comfort food in Hungarian cuisine. It is quick and tasty and not difficult to make, even your kids can help you. Smoked Hungarian sausage is the star in this one-pot dish of layered potatoes and hard-cooked eggs smothered in sour cream. It makes a good dinner alone or stands as a second course for lunch.
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HungarianLayered Potatoes Casserole - Rakott krumpli
Equipment
- 2 pots
- 1 baking dish
- 1 pairing knife
- Cutting board
- Chef's knife
- Egg slicer
- Measuring cup
- Measuring spoon
Ingredients
- 9 medium sized potatoes
- 8 hardboiled eggs
- 10.5 ounces smoked paprika sausage - chorizzo style 300 grams
- 2 cups sour cream + extra for serving
- sweet paprika powder
- ground black pepper
- salt
- oil
Instructions
- Cook the potatoes in their skins in salted water until tender. Drain and rinse under cold water until cool enough to handle. Peel the potatoes and cut into 1/2-inch rounds. Set aside.
- Hard-boil 8 eggs, drain and rinse them under cold water until cool enough to handle. Peel and slice the eggs.
- Grease your baking dish. Start with a layer of potatoes, salt it. Now place the egg slices on them. Salt it, sprinkle with ground black pepper and paprika powder and a little oil. Add the sausage slices.
- Add a new layer of potatoes, eggs and sausage and cover with a layer of potatoes. Salt it.
- Spread 2 cups of sour cream on top and bake it in preheated oven, 180 °C, for about 30-35 minutes, until the sour cream browns a little bit.
- Serve with sour cream.
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I add an egg to the sour cream
Greetings from Calgary, Alberta…I have just finished making my version of Rakutkrumpli – with the usual egg, sausage and potato. My family likes cottage cheese, sour cream and goulash cream to cover. Served along with Uborkasalata…delicious.
I’ve made this with vegan sausage, a layer of hagyma karikák and a tofu or cashew-based sour cream with plenty of kala namak (an Indian salt with a high sulfur content) for the egg effect. I’ve even added a layer of spinach at times and always add a liberal sprinkling of Vegeta to the pan before starting the layers. I also make it in a full-size steamer tray as my husband and I have 7 children.
Perfect recipe, it’s how I learned it from my mother and grandmother from Hungary.
Thank you, Melody. So happy to hear that you made this recipe the same way. :) Enjoy cooking and savoring those delicious flavors that bring back fond memories!
Agnes