Food in Hungary – Potato layer
Layered dishes are very popular, because they allow plenty of scope for the imagination. The same applies, at least in part, to the fame and popularity of filled specialties.
Potato layer – Rakott krumpli
- 1.2 kg potatoes
- 5 oz/150 g bacon
- 4 hard-boiled eggs
- 7 oz/200 g Debrecen or other spicy sausage, suitable for baking
- butter for the dish
- 1 1/4 cups/300 ml sour cream
- 2 tbsp/30 g fine white breadcrumbs, optional
Cook die potatoes in their skins in boiling salted water until just tender. Drain and leave to cool until just warm, then peel and slice them. Dice the bacon finely. Saute it in a skillet, without any oil, until it is crisp and golden. Slice the eggs and sausage. Butter an ovenproof dish, and cover the bottom with a layer of sliced potato. Add a layer of sliced egg and sausage and pour over a generous splash of sour cream. Then add a layer of crispy bacon, with the juices from the skillet.
Continue layering the remaining ingredients in the same way until they are all used, reserving a little of the bacon, pan juices, and sour cream. Finish with a layer of potato. Pour the remaining sour cream over the potato, and top wich the bacon pieces and pan juices. Sprinkle the breadcrumbs on top, if used. Bake the potato layer in a preheated (medium) oven for 40 minutes, until the top is crisp and golden brown. Serve with seasonal salad or pickled vegetables. An alternative version of this dish omits the bacon; melted butter is used instead.
Food in Hungary