Rakott Krumpli (Hungarian Layered Potatoes) is Hungary’s answer to a potato bake, or perhaps even lasagne. Thick slices of potato are layered with sliced hard boiled egg and kolbász, the famous Hungarian smoked sausage, and rounded off with lashings of tejföl (sour cream). The smokey flavour of the kolbász permeates through the whole dish, and with the texture of the egg and the potato it’s a really tasty and filling dish.
I like to sprinkle the top with piros paprika (Hungarian sweet paprika) just to add a bit of extra colour and flavour.
This is most definitely a meal on its own, but you could serve it with pretty much any meat as a side dish.
🇭🇺 Jó étvágyat!
Also Read
Looking for more classic Hungarian dishes? Check out these posts:
- Hungarian Chicken Noodle Soup – a delicious soup for any time of the year.
- Töltött Paprika – Hungarian stuffed peppers.
- Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
- Hungarian Food – the Ultimate Guide
Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.
Hungarian Layered Potatoes – (Rakott Krumpli)
Ingredients
- 1 kg potatoes (peeled)
- 6 eggs
- 250 grams kolbász (Hungarian smoked sausage)
- 350 ml tejföl/ sour cream
- Salt and pepper (to taste)
- Hungarian sweet paprika
Instructions
- Preheat the oven to 180°C.
- Peel the potatoes and boil whole until they start to soften, but are still firm.
- Drain the potatoes and allow to cool and then cut into slices about 3-4mm thick.
- Put the eggs in a pan just big enough to hold the eggs, and fill with enough water so that the eggs are covered with 1cm of water.
- Bring to the boil then simmer for 7 minutes, then run the eggs under cold water until they are cool enough to handle.
- Peel the eggs and then slice them into thin slices
- Run the kolbász under hot water, then peel and discard the skin.
- Slice into thin slices, then fry in a pan until the kolbász starts to colour. Drain the kolbász and set aside, reserving the cooking oil.
- Add the reserved kolbász oil to the tejföl and stir until combined.
- Add a layer of sliced potatoes to a baking dish, then a layer of sliced egg, then sprinkle with salt and pepper to taste. Add a layer of kolbász slices, then cover with about 100 ml of tejföl. Add another layer of sliced eggs and then potatoes, and cover with the remaining tejföl and a sprinkling of Hungarian sweet paprika.
- Bake in the oven for 40 minutes then serve.
Notes
2. Kolbász is already very salty so be careful when adding salt.
