Hungarian layered potatoes

Name: Hungarian layered potatoes
Total time: 75 min
Yield: 4
Cuisine: Hungarian
Ingredients: 800 g Potatoes, peeled; 250 g Egg, without shell; 180 g Smoked Hungarian paprika sausage; 250 g Sour cream, 20% fat; 20 g Butter; 3 g Salt; 1 g Black pepper

Potatoes, boiled eggs and paprika sausage baked with sour cream.

Estimated total time: 75 minutes4 portionsAbout 610 kcal per portion

Tray of baked potato, egg and sausage casserole — Photo: zolakoma · CC BY 2.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Potato, egg, sausage and sour cream casserole; image description also lists bacon.

Ingredients for 4 portions

800 g Potatoes, peeled
250 g Egg, without shell
180 g Smoked Hungarian paprika sausage
250 g Sour cream, 20% fat
20 g Butter
3 g Salt
1 g Black pepper

Method

Boil whole potatoes for 20–25 minutes until just tender. Separately boil eggs for 9–10 minutes. Cool enough to handle, then peel and slice both.
Heat oven to 190°C. Slice the smoked sausage thinly and lightly butter a baking dish.
Layer potatoes, eggs and sausage in the dish, seasoning with salt and pepper and adding spoonfuls of sour cream between layers.
Finish with potatoes and remaining sour cream and dot with remaining butter. Bake for 30–35 minutes until bubbling and lightly golden.

Sausage ingredients vary; check for milk, soy, mustard or other brand-specific allergens.

Rakott krumpli

Allergens and ingredient checks

Listed allergens: eggs, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Culinary Hungary — Rakott krumpli

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