A Hungarian culinary classic that is quick, tasty and not difficult to make, though takes a bit of time. As a popular family meal it makes a good dinner alone or stands as a second course after a lighter soup, kids love it too. Goes well with gerkins or pickled beetroot. The whole of Hungary would be nodding with an approval smile, forget goulash!
Ingredients for 4 portions:
- 600g potatoes
- 250ml sour cream
- 5 eggs
- 100g hungarian spicy sausage or chorizo style sausage as substitute
- 50g grated cheese
- salt to taste
How to make
- Peel and cook the potatoes in whole
- Cook the eggs for 15 minutes, you need them hard boiled, under cold water peel.
- Slice the potatoes, eggs and sausage into disks (as my secret weapon, I used an impressive egg-slicer here, but just as delicious with rustic hand-chopped eggs too.)
- Grease your baking dish lightlly then start with a laying out a layer of potatoes at the bottom.
- Top the potatoes with a layer of eggs followed by sausage slices
- Cover evenly with sour cream mixed with a little salt
- Add a new layer of potatoes, eggs and spicy sausage then cream
- Cover with potatoes and finish it off with a layer of sour cream
- Sprinkle greated cheese onto the top – optional
- Cook for 45minutes on 180C in a preheated oven, then for a further 15 minutes on 200C to give it good colour if needed.
Tip: Leave the dish go cold then reheat just before serving. All the flavours will fuse together and cutting slices will be neater.
Some people also add some softly fried onion spiced with a bit of paprika when assembling the dish.
Source: hungariantitbits.com (defunct blog)
