RAKOTT KRUMPLI RECIPE HUNGARIAN LAYERED POTATOES
Rakott krumpli is a gloriously simple layered potato recipe from Hungary, eggs and smoked sausage are all layered up with sour cream to make a super-rich and delicious dish.
Provided by Brian Jones
Categories Side Dish Recipes
Time 1h55m
Number Of Ingredients 7
Steps:
- Bring a pan of well-salted water to the boil.
- Add in the potatoes and the eggs.
- Boil the eggs for 10 minutes before removing.
- Remove the potatoes after 30 minutes.
- Allow both to cool for 10 minutes and then peel both.
- Mix the egg yolk with the sour cream.
- Cut the sausage, boiled eggs and potatoes into 3-4mm thick slices.
- Grease an 18cm X 12cm gratin dish with butter.
- Layer up the dish starting with potatoes, then sausage, then egg and then a third of the sour cream.
- Season this layer with salt and pepper and add another identical layer.
- Finish with a layer of potatoes and then add the remaining sour cream.
- Place in an oven and cook for an hour at 200°C or 400°F.
Nutrition Facts : Calories 407 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 245 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 511 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
HUNGARIAN POTATO AND EGG CASSEROLE
Steps:
- Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
- Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
- Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
- Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
- Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.
HUNGARIAN POTATOES
This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!
Provided by Aunt Cookie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted butter in a casserole.
- In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
- Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
- Repeat a second layer of each.
- Sprinkle with paprika.
- Bake in 350 F for 30 minutes.
Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5
HUNGARIAN LAYERED POTATO CASSEROLE
Make and share this Hungarian Layered Potato Casserole recipe from Food.com.
Provided by windhorse23
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Drop potatoes in their skins in water to cover, adding 1 tablespoons salt. Cook potatoes until tender. Then peel and slice.
- Peel and slice hard boiled eggs.
- Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
- Melt the butter and sprinkle a little on top of the potatoes.
- Cover this with a layer of ham slices and top with another layer of potatoes (about half of what's left).
- Again sprinkle with salt and drizzle with butter.
- Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
- Pour any remaining butter on top. Spread sour cream over all and sprinkle with paprika. Bake 30 minutes.
Nutrition Facts : Calories 558.4, Fat 35.9, SaturatedFat 18.9, Cholesterol 300.6, Sodium 2625, Carbohydrate 39.3, Fiber 5.9, Sugar 3.5, Protein 20.6
RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)
Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful. Don't be suprized if people beg you for the recipe.
Provided by elove5683
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Boil peeled potatoes until fork inserted tells you it's cooked.
- Boil eggs until hardboiled.
- Slice potatoes to form medallions.
- Slice eggs.
- In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
- Sour cream should be top layer.
- Cover, put in 350 degree oven for about 1 hour or until brown.
- Add salt to taste and enjoy.
- Best if eaten fresh.
Nutrition Facts : Calories 569.2, Fat 48.5, SaturatedFat 30, Cholesterol 185.6, Sodium 290.4, Carbohydrate 28.2, Fiber 3.1, Sugar 1.4, Protein 7.7
HUNGARIAN EGG AND POTATO CASSEROLE
This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds.
Provided by Springbok
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
- In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
- In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
- Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
- Bake in preheated oven for 30 minutes.
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