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.
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.
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
KETO HUNGARIAN POTATO CASSEROLE (RAKOTT KRUMPLI)
A Hungarian classic made Keto
Provided by Sahil Makhija
Categories Main Dish
Yield 8 servings
Number Of Ingredients 8
Steps:
- Start by placing the eggs in a saucepan and then covering them with water. Place on a medium heat on the stove till the water starts to bubble and then turn to low and cook for 10 minutes. Cool and peel the eggs once boiled.
- Boil the entire head of cauliflower for 10 minutes and then once it has cooled slice it up or separate the florets.
- Remove the sour cream in a bowl and season with salt and pepper and allow to come to room temperature.
- Chop the chorizo and then fry in the goose fat till nice and crispy. Once done remove with a slotted spoon.
- Pour all the fat from the frying of the chorizo into the sour cream and whisk together.
- Preheat the oven to 200C while you layer the casserole.
- Start with some sour cream at the bottom of the casserole dish followed by a layer of cauliflower, a layer of sausage, then slice and place the boiled eggs over. Pour some sour cream over the eggs and then another layer of cauliflower and a final layer of sour cream.
- Then add the cheese on top and a sprinkling of paprika after which you put in the oven for 20-30 minutes or till the cheese on top is nice and brown.
- And that's it. Your Rakott Krumpli is ready to serve!
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
BACON, EGG AND POTATO CASSEROLE
Despite the very foreign sounding name, rakott krumpli (which I'm not sure we're pronouncing correctly), that inspired this dish, it's not difficult to prepare. The key is to have all ingredients properly prepped before you start assembling.
Provided by Connie Veneracion
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Rinse and scrub the potatoes.
- Put the potatoes in a pan, in a single layer for even cooking, pour in enough water to cover, and boil for about 10 minutes. You're NOT cooking the potatoes through - when you insert a knife at the center, there should be substantial resistance after 10 minutes of cooking.
- Drain the potatoes and set aside to cool.
- While the potatoes cool, prepare the rest of the ingredients.
- Chop the bacon and fry. How crisp you want it is up to you. Drain on paper towels.
- Stir the chopped onion into the sour cream.
- Roughly chop the eggs.
- Peel the potatoes and grate coarsely. Optionally, sprinkle with salt.
- Butter the inside of four ramekins.
- At this point, you should start preheating the oven to 350F.
- Cover the bottom of the ramekins with some of the grated potatoes.
- Top the potatoes with some of the chopped eggs.
- Top the eggs with the bacon.
- Spread a dollop of sour cream over the bacon.
- Repeat the layers.
- Sprinkle grated cheese over the second layer of sour cream.
- Sprinkle some ground paprika over the cheese.
- Bake in a preheated 350F oven for 20 to 25 minutes or until the cheese is melted and the mixture bubbles around the edges.
- By the time the casserole is done, the potatoes and eggs have absorbed the sour cream and all the wonderful goodness of the bacon.
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
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 POTATO AND EGG CASSEROLE
This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Do not peel or slice the potatoes.
- You will be cooking them whole.
- Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
- Add potatoes.
- Heat to boiling.
- Reduce heat.
- Cover and cook until tender.
- Test with a fork or a knife for tenderness.
- Drain and cool slightly.
- Cook onion in oil until tender.
- Mix onion, oil, sour cream, salt and pepper.
- Peel potatoes and cut into 1/4 inch slices.
- Gently mix potatoes and sour cream mixture.
- Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
- Arrange eggs on top and add remaining potatoes.
- Sprinkle with bread crumbs and paprika.
- Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
- Garnish with snipped parsley if desired.
HUNGARIAN POTATO AND EGG CASSEROLE
My Mom is Hungarian, and I like to try different Hungarian recipes! Makes me "hungry" for the old days!
Provided by Mary Morris
Categories Breakfast Casseroles
Number Of Ingredients 9
Steps:
- 1. 1 Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes. 2 Heat to boiling; reduce heat and cover and cook until tender. 3 Drain and cool slightly. 4 Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper. 5 Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture. 6 Arrange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole; arrange eggs on top and add remaining potatoes. 7 Sprinkle with bread crumbs and paprika; bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes, then garnish with snipped parsley if desired.
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