Rakott krumpli is a Hungarian layered potato dish with smoked sausage & boiled egg bought together with sour cream and baked to perfection.
Often served as a hearty main it can also be served as a side or part of a multi-course meal, everyone loves this dish!
Hungarian Potato, Sausage and Egg Bake
I’m on a bit of a drive to introduce my readers to more classic Hungarian dishes. Rakott krumpli is definitely a real Hungarian family favourite.
It translates as pleated spuds, Krumpli is a colloquial term for potatoes in Hungarian. Yes, my site is called SPUD!
If you are so inclined you should check out my paprikas krumpli recipe, another delicious Hungarian dish that shares a name with my site.
Anyway, I digress! It is a simple dish of potatoes layered with Hungarian smoked sausage, boiled egg and sour cream before being baked.
Like many Hungarian recipes, it is part of a family of dishes that include rakott kaposzta (layered cabbage) which is a personal favourite.
My American readers would probably call this a potato and sausage casserole.
I serve sometimes eat this as a side but Hungarians often eat this as a main. They often throw bacon and occasionally sweet peppers between the layers to bulk out the recipe.
Adding the egg to the sour cream comes from a local restaurant and is not strictly traditional. But it does add a wonderful glaze and stabilises the sour cream a little whilst it bakes.
Frequently Asked Questions
Can I prepare this in advance?
Yes. You can either bake this in advance, cover it in tin foil and then reheat it in a moderate (180°C or 350°F) oven until it is piping hot or you can layer up the dish cover it and then bake it later.
What sort of smoked sausage should I use?
Living on the Great Hungarian Plain gives me a whole world of smoked Hungarian sausage or kolbasz to choose from. I usually ask my local supplier what is particularly good at the time!
You should do that too, any smoked sausage will work well and will give a slight twist to the flavour of your rakott krumpli every time you make it.
Anything from kielbasa to chorizo and salami to isterband, really go to town!
Does the type of potatoes I use matter?
You can make this recipe with any type of potato, but a medium or waxy potato works best as far as I am concerned. In the UK they will often be called “all-purpose potatoes” and be labelled as being good for both boiling and mashing.
Floury potatoes are not as available in Hungary and they tend to crumble when being sliced after you have boiled them. They will still work but you will not get those beautiful defined pieces of potato.
Something like Marfona or Desiree are about as floury as you want to go. If the season is right, Cyprus potatoes are awesome in this recipe.
Can I use low-fat sour cream?
I would advise against using low-fat sour cream because it could split, the dish would still be edible but it would look awful!
This is a big old hearty dish and if you are serving this rakott krumpli recipe as a main you will not need a side as such.
However, something sharp to contrast the richness of the dish is always good. I use pickles, which are ubiquitous on Hungarian tables.
I’ve used some csalamádé, Hungarian pickled vegetables, pickled chillies and some gherkins in these pictures.
It’s also a hearty old portion for two, but don’t worry, it will store in the fridge after cooking for up to a week and I love to eat the leftovers cold for lunch with some pickles.
If I am serving it as a side I often serve it with borsos tokany, a Hungarian pork stew loaded with black pepper.
But it is also great served alongside a nice schnitzel.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- Slotted spoon.
- 20cm x 15cm (8″x6″) baking dish.
- Kitchen knife.
- Chopping board.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
- Mixing bowl.
Rakott krumpli is a gloriously simple layered potato recipe from Hungary, eggs and smoked sausage are all layered up with sour cream to make a super-rich and delicious dish.
- 900g (7 Medium Potatoes) Potatoes
- 3 Eggs + 1 Egg Yolk
- 150g (4½oz) Smoked Sausage (I use Chorizo)
- 300ml (1½ Cups) Sour Cream
- Salt as Required (1 Tsp for boiling the potaoes and a pinch for each layer)
- Black Pepper as Required (A pinch for each layer)
- Butter for Greasing
- Bring a 20cm or 8" saucepan of well-salted water (I use 1 Teaspoon in a pan this size) to a boil and add in the potatoes and the eggs.
- Boil the eggs for 10 minutes before removing them, and continue cooking the potatoes for a total of 25 minutes.
- Cool the eggs in cold water, peel them and set them aside.
- When the potatoes are tender remove them and allow them to cool for 10 minutes and then peel them.
- Mix the egg yolk with the sour cream.
- Cut the sausage, boiled eggs and potatoes into 3-4mm (⅛-¼") thick slices.
- Grease a 20cm x 15cm (8"x6") baking dish with butter.
- Layer up the dish starting with potatoes, then sausage, then egg and then drizzle over 2-3 tablespoons of the sour cream mix.
- Season this layer with salt and pepper and add another identical layer.
- Finish with a layer of potatoes and then add the remaining sour cream.
- Place in an oven and cook for 50-60 minutes at 180°C or 350°F. Let it sit for 10 minutes before serving.
The calorific value of this recipe refers to a serving size of 2.
Amount Per Serving: Calories: 1144Total Fat: 70gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 531mgSodium: 2324mgCarbohydrates: 89gFiber: 9gSugar: 9gProtein: 42g
Calorific details are provided by a third-party application and are to be used as indicative figures only.