2 lbs (900 g) potatoes, peeled and sliced into ¼-inch rounds
4–5 eggs
1 cup sour cream
8 oz (225 g) smoked sausage (kolbász) or cooked ham, sliced
1 medium onion, finely chopped
2–3 tbsp butter
1 tsp paprika
Salt and pepper to taste
½ cup grated cheese (optional, mild Hungarian cheese or cheddar)
Instructions
Boil potatoes and eggs:
Boil sliced potatoes in salted water for 8–10 minutes until just tender (don’t overcook).
Boil eggs for 10 minutes until hard, peel, and slice.
Drain potatoes and let cool slightly.
Sauté onions (optional but adds flavor):
Heat butter in a pan, cook onions until soft and slightly golden.
Stir in paprika.
Assemble the layers:
Grease a baking dish with butter.
Start with a layer of potatoes on the bottom.
Add a layer of sausage or ham.
Add a layer of sliced eggs.
Spread a thin layer of sautéed onions (or raw if you prefer).
Add a few spoonfuls of sour cream.
Season lightly with salt and pepper.
Repeat layers until all ingredients are used, finishing with potatoes and a generous layer of sour cream on top.
Sprinkle cheese on top if using.
Bake:
Preheat oven to 180°C (350°F).
Cover with foil and bake for 25–30 minutes.
Remove foil and bake another 10–15 minutes until the top is slightly golden.
Serve:
Let rest 5 minutes before slicing.
Garnish with fresh parsley if desired.
💡 Tips:
Some people like adding a bit of mustard or paprika-spiced sour cream between layers for extra flavor.
Leftovers taste even better the next day.
You can substitute smoked sausage with bacon or ham for variation.
If you want, I can also give you a quick, weeknight-friendly version of Rakott Krumpli that’s ready in under 40 minutes. This is great if you want that Hungarian flavor fast.
