Hungarian Layered Potato Casserole Recipes

RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)

Rakott Krumpli (Hungarian Layered Potatoes) image

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

Ingredients

4 -5 potatoes
2 eggs
1 cup butter
1 pint sour cream

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 LAYERED POTATO CASSEROLE

Hungarian Layered Potato Casserole image

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

Ingredients

3 lbs small potatoes
1 1/2 tablespoons salt
6 hard-cooked eggs
1/2 lb boiled ham, sliced
1/4 lb Polish sausage
1 cup sour cream
1 tablespoon paprika
1/4 lb butter

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

HUNGARIAN POTATO AND EGG CASSEROLE

Hungarian Potato and Egg Casserole image

Provided by Elaine Louie

Categories brunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds (about 5 medium) russet, Idaho, or other baking potatoes, unpeeled and scrubbed
Salt
2 tablespoons vegetable oil
1 pound (about 2 large) onions, thinly sliced
6 large eggs
1 tablespoon unsalted butter, at room temperature
Freshly ground black pepper
Sweet Hungarian paprika
2 cups sour cream

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.

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