Rakott Krumpli Recipe

Today I’d like to share a little recipe with you that is perfect comfort food for this time of year, when it’s cold and dark outside. It’s a Hungarian recipe that I was given by my boyfriends Hungarian step mum. When I first heard the list of ingredients I thought oh-God-no, but trust me this is delicious and so easy to make! This recipe will give you about 3 servings.

Ingredients
5 eggs
5 or 6 fairly large potatoes
1 chorizo style sausage*
300ml of sour cream
Olive oil
Salt

Some nice crusty bread (optional)
Jar of beetroot (optional)

*I use a sausage given to us by relatives in Hungry who have a pig farm but any smokey, spiced sausage, such as chorizo, does the trick.

Method

Step 1: Peel the potatoes and put them in a pot with enough water to cover them and bring to the boil. Then cover and allow to cook on a low heat for 20 minutes or until soft. 

Step 2: While the potatoes are cooking put the eggs in a pot of cold water and bring to the boil. Cook for around 8 minutes or until hard boiled.


Step 3: While the eggs and the potatoes are cooking, remove the skin from your sausage and cut into thin slices. P.S. I don't have giant man hands - these are my boyfriends hands!

Step 4: Once cooked cut your potatoes in to thin slices.

Step 5: Once the eggs are cooked, remove the shells and cut in to thin slices. I have a nifty little gadget to do this that I got out of ASDA for less than £1!

 Step 6: Preheat the oven to 200 degrees (gas mark 3) and smear butter on the inside a relatively deep baking dish. 

Step 7: Place a layer of potatoes in the baking dish and cover with a sprinkling of salt. Next put a layer of egg and on top of that a layer of sausage. Pour a generous glug of olive oil over the sausages. 

Step 8: Start layering again with potatoes, sprinkle with salt, but this time add a layer of sour cream then egg, sausage and oil. Keep repeating until your baking dish is full ensuring that your top layer is potatoes with sour cream.

Step 9: Bake in the oven until your top layer of potatoes are golden brown (about 35-40 minutes). Serve with nice crusty buttered bread to soak up the juices and beetroot.

If you try it, let me know how you get on!

Lisa x