This Hungarian recipe is simple and tasty. It was often our dinner during a busy week as it does not need much preparation. The smokiness from the Hungarian sausage goes deep inside the potato, the velvety sour cream makes the dish complete and heartwarming. Have some pickled gherkinor beetroot on the side to get the best out of your meal.
200 g soft kolbász (or any soft spicy dried sausage)
25 g butter
300 ml sour cream
400 g smoked dry cured streaky bacon rashers
Boil the potato in salty water then cool down and skin and slice them. Cook the eggs in boiling water for 8 minutes.
Skin the kolbász (sausage) then slice up into half cm rings. Grease a medium size high sided roasting tray with a little butter.
Lay one layer of potato, season a little with salt. Cut a few slices of egg on top then toss on a few slices of kolbász (sausage). Spread some sour cream over the top. Repeat once or twice.
Finally add a layer of potato to close the dish. Spread some more sour cream then cover the whole surface with bacon.
Put the tray into a preheated oven and bake for 15-20 minutes on 200 °C till the bacon becomes crispy.
Cooking time: 60 minutes
Tip: Sprinkle a little bit of grated cheddar under the bacon layer before you bake it.
Calories and nutrition:
Calories: 557 Carbs: 63.8 g Protein:16.9 g Fat: 25.1 g