Skip to content
FriendsPantry

Hungarian

Rakott krumpli

Non-vegetarian

Layers of sliced boiled potato, hard-boiled egg and smoky paprika sausage baked under plenty of sour cream. A filling Hungarian home-style casserole.

Rakott krumpli is a Hungarian bake from Hungary, ready in about 1 hour 40 minutes and made with potato, egg and kielbasa (smoked polish sausage). It serves 6 and is rated easy to cook.

Start cooking
Tray of baked rakott krumpli, layered potato with egg and sausage
Photo: zolakoma / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
1 h 10 min
Rest
10 min
Total
1 h 40 min
Serves
6
Level
Easy
Calories
494

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in their skins until just tender, and hard-boil the eggs (opens in a new tab) for 10 minutes. Cool, peel and slice both.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Butter (opens in a new tab) a baking dish (opens in a new tab) and lay in a third of the potato slices; season with salt and pepper (opens in a new tab). Top with half the egg (opens in a new tab) and half the sausage and a few spoons of sour cream (opens in a new tab). Repeat, finishing with potatoes (opens in a new tab).

  3. Step 3

    Spread the remaining sour cream (opens in a new tab) over the top, dot with butter (opens in a new tab) and sprinkle with paprika (opens in a new tab).

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  4. Step 4

    Bake until bubbling and golden on top. Rest 10 minutes before serving.

About this dish

Origin
Hungary · Well documentedMore food from Hungary
Dish
Dinner · Lunch · Casseroles & bakes · Main courses
Cooking method
Oven-baked, Boiled
Taste
savoury, creamy, smoky
Diet
No gluten ingredients · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Uses leftovers · Everyday
Cook more with
Potato · Egg · Kielbasa (smoked Polish sausage) · Sour cream · Butter · Paprika
Techniques
Baking · Boiling

Allergens

  • Contains: Milkfrom sour cream, butter
  • Contains: Eggsfrom egg
  • May contain: Mustardfrom kielbasa (smoked polish sausage)
  • May contain: Sulphitesfrom kielbasa (smoked polish sausage)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

494 kcal per serving

Calculated

1 serving ≈ 331 g · recipe makes 6

Where the energy comes from

  • Protein 13%
  • Carbohydrate 27%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy494 kcal149 kcal
Protein16.5 g5 g
Carbohydrate33.7 g10.2 g
Net carbohydrate30 g9.1 g
Sugars3.9 g1.2 g
Added sugars0 g0 g
Fibre3.7 g1.1 g
Fat33 g9.9 g
Saturated fat14.8 g4.5 g
Trans fat——
Cholesterol266 mg80 mg
Sodium876 mg264 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
951 mg
Calcium
121 mg
Iron
2.8 mg
Magnesium
57 mg
Vitamin A (RAE)
206 µg
Vitamin C
33 mg
Vitamin D
1.5 µg
Vitamin B12
1.2 µg
Folate (DFE)
55 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Slicing the potatoes while hot, which breaks them; let them cool first.

Serve with

  • Serve with a sharp pickled cucumber or cabbage salad.

Food safety

  • Smoked sausage is pre-cooked but the bake should be heated through until bubbling.
  • Cool leftovers within 2 hours and refrigerate.

Storage

  • Refrigerate up to 3 days.

Reheating

  • Reheat covered in a 180 °C oven until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like