Hungarian Potato Bake 1975 Food

HUNGARIAN POTATOES

Steps:

• Boil potatoes until tender.
• Let cool.
• Peel and dice potatoes.
• In a nonstick pan, add enough oil to cover the bottom, about 1 1/2 tablespoons.
• Heat over medium heat.
• Add onions and saute until lightly browned.
• Add potatoes, salt, pepper and paprika.
• Continue cooking until potatoes are lightly brown and crispy.

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 POTATO BAKE 1975

Steps:

• 1. In greased 1 1/2 qt casserole mix potatoes, salt and pepper.
• 2. In a separate bowl blend together the cottage cheese and half-and-half, then stir into potatoes and dot with butter.
• 3. Cover and bake in 350 F oven for 45 minutes
• 4. Uncover and bake 20 minutes longer or until potatoes are tender.
• 5. Let stand 15 minutes. Sprinkle with paprika. Makes 4 to 5 servings.
• 6. Note: to reduce baking time, par boil the potatoes in salted water until about half done before adding to casserole dish. Add in other ingredients, dot with butter, cover, and bake until fork tender -- 350 F for 30 minutes -- uncover for the last 5 or 10 minutes.
• 7. For microwave oven place mixture in greased 9x5x3-inch glass loaf pan, cover with waxed paper and cook 15 minutes. Sprinkle with paprika

TRADITIONAL HUNGARIAN POTATO SCONE

Steps:

• Preheat the oven to 180 C/365F.
• Butter or oil two flat trays and set them aside.
• Heat the milk until it is just lukewarm.
• Put in the milk 3 teaspoons flour, the sugar and fresh yeast. Set aside.
• Pure all the other ingredients in a food processor and last add to the mixture the milk and mix together until well combined.
• Put the dough on a floured work surface and cover it, and allow it to prove for about an hour until doubled in size.
• Knead the dough very lightly.
• Pat out to a round 1cm/2/5in thick. Use a 4cm/1,5in cutter to stamp out rounds and place on the prepared flat trays. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
• Brush the tops of the scones with yolk.
• Bake for 12-15 minutes until well risen and golden.
• Cool on a wire rack.

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 POTATOES

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.

HUNGARIAN POTATO BAKE

Steps:

• Boil the potatoes with the skins on, until just tender. Cool slightly, then peel off the skin. Cut into slices no more than 1cm thick.Hard boil the eggs. Peel and slice.Remove the skin from the Csabai and slice thinly.Butter a deep ceramic baking dish. Lay down a layer of potatoes.Put a layer of Csabai sausage on top. Put a layer of egg on top of the sausage. Continue layering until all ingredients are used up, making sure there is a layer of potato on top.Spread a layer of sour cream over the top of all the ingredients. Sprinkle with paprika and the grated cheese if you like.Bake in a hot oven (200-20C) for half an hour or until golden brown.

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.

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.