A Hungarian culinary tasty classic that is not difficult to make, though takes a little bit of preparation and cooking time. As a popular family meal and children’s favourite, it makes a good dinner alone or stands as a second course after a lighter soup. Try with with gerkins or pickled beetroot on the side.
The whole of Hungary would be nodding with an approval smile, forget goulash!
Ingredients for 4 portions:
- 600g potatoes (pre-cooked in whole, before assembling the dish)
- 250ml sour cream
- 5 eggs
- 100g hungarian spicy sausage or chorizo style sausage as substitute
- 50g grated cheese
- salt, black pepper to taste
- 2 tablespoons of oil or fat
How to make
- Peel and cook the potatoes in whole
- Cook the eggs for 15 minutes, you need them hard boiled, peel under cold running water.
- Slice the potatoes, eggs and sausage into disks (as my secret weapon for the eggs, I used an impressive egg-slicer here, but just as delicious with rustic hand-chopped eggs too.)
- Grease your baking dish lightly with butter oil of your choice or fat then start with a layer of potatoes at the bottom.
- Top the potatoes with a layer of sliced eggs followed by sausage disks
- Cover evenly with sour cream, sprinkle a little salt
- Add a new layer of potatoes, eggs and sausages then cover with the sour cream
- The top layers are potatoes finished off with a layer of sour cream
- Sprinkle greated cheese on (emental, trappista, cheddar or similar) – this is a non-essential but nice extra.
- Cook for 45minutes on 180C in a preheated oven, then for a further 15 minutes on 200C to give it good colour if needed.
Tip: Leave the dish go cold then reheat just before serving. All the flavours will fuse together and cutting slices will be neater.