Hungarian Potato And Egg Casserole Food

HUNGARIAN EGG AND POTATO CASSEROLE

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.

POTATO AND EGG CASSEROLE

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.

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.

KETO HUNGARIAN POTATO CASSEROLE (RAKOTT KRUMPLI)

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!

HUNGARIAN POTATO AND EGG CASSEROLE

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.

RAKOTT KRUMPLI RECIPE HUNGARIAN LAYERED POTATOES

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.

PLEATED POTATO CASSEROLE (RAKOTT KRUMPLI)

Steps:

• 1. Slice boiled potatoes into one quarter inch rounds. 2. Slice eggs into rounds. 3. In a buttered casserole, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes. 4. Continue layering until casserole is full. Top with sour cream. 5. Bake at 350° F for 40 minutes or until top is brown. NOTE: Doesn't freeze well but will keep in fridge for up to four days and reheats nicely in the microwave.

HUNGARIAN POTATO AND EGG CASSEROLE

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.

BACON, EGG AND POTATO CASSEROLE

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 POTATO AND EGG CASSEROLE

Steps:

• 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.