Hungarian Layered Potatoes Recipe for Two

This is one of my beloved Hungarian sister-in-law’s favorite dishes. The whole family really enjoyed the flavors. The sausage used was unlike anything I had tried before; it was wonderful. The combination of the ingredients works so well together.

Hungarian Layered Potatoes

Bethany

This is one of my beloved Hungarian sister-in-law's dishes. The whole family really enjoyed the flavors. The sausage used was unlike anything I had tried before; it was wonderful. The combination of the ingredients works so well together.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Refrigeration Time 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Hungarian

Servings 2 People

Calories 430 kcal

Equipment

• Cutting board
• Knives
• Small saucepan
• Medium saucepan
• Measuring cups and spoons
• Strainer
• 0.8L Glass casserole dish with lid
• Mandolin (See Notes)
• 1-Cup liquid measuring cup

Ingredients

  

1x2x3x

• 12 oz. Yukon gold potatoes , cleaned and sliced 1/4 inch thick (See Notes)
• 3 oz. Gyulai kolbasz , sliced 1/8 inch thick (See Notes)
• 1/4 Cup Sour cream (don't use light sour cream for this)
• 2 Large Eggs
• 1 Large Egg yolk
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

 

• Bring a small saucepan filled 3/4 full with water to a gentle boil. Place the two whole eggs into water, making sure they are fully immersed.
• Cook for 15 minutes, drain, and cool immediately in ice water for ten minutes. When cooled, remove shells and refrigirate for 5 minutes before slicing into 1/4 inch slices.
• Bring a medium-sized saucepan filled 3/4 full with water and 1 tsp salt to a gentle boil.
• Place the cleaned and sliced potatoes in the water. Cook for 10-12 minutes or until barely tender. Remove from heat, gently place potatoes in a strainer, and drain.
• Preheat oven to 350 degrees. Lightly spray a casserole dish.
• In a 1-cup liquid measuring cup, combine the egg yolk, salt, pepper, and sour cream. Set aside.
• Arrange 1/3 of the potatoes on the bottom of the baking dish. Arrange the sliced sausage in an even layer on top of the potatoes.
• Add 2 Tbsp of the sour cream mixture to the top of the sausage and smooth it out evenly.
• Arrange 1/3 of the potatoes and add the egg slices. Add 2 Tbsp of the sour cream mixture and smooth it out evenly.
• Add the remaining potatoes and top with the remaining sour cream mixture.
• Add lid or cover the dish with foil and bake for 30 minutes. Remove lid and increase the temperature to 400 degrees. Cook for 10 minutes or until the top is golden.
• Remove from oven and let sit for 15 minutes before slicing.

Notes

A mandolin works great at slicing the potatoes and the sausage. Use a knife to slice the eggs.

We had trouble finding the sausage. We tried international markets, but ended up ordering from Amazon. It has it’s own wonderful flavor, a must in this recipe.

We like to serve this with our Hungarian Cucumber Salad.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 3/4 cupsCalories: 430kcalCarbohydrates: 34gProtein: 16gFat: 26gSaturated Fat: 10gCholesterol: 320mgSodium: 780mgPotassium: 930mgFiber: 4gSugar: 4gCalcium: 100mgIron: 1.8mg

Keyword Eggs, Potato, Sausage

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