Hungarian layered potatoes (Rakott Krumpli)
#hungarianfood #casseroles #casserole #tasty #cooking
Super comfort food! This is something to tinker with the ingredients for the size of dish you use. Sometimes I like to slice the potatoes in the food processer for thinner, and more, potato layers. The mandoline slicer I used is from IKEA and it makes thicker slices which are also nice. This recipe calls for the simple ingredients listed below and was loosely based off of this video by the lovely Szazsu:
Ingredients:
Yellow flesh potatoes thinly sliced with a mandoline or food processor or by hand
Boiled eggs -sliced thinly
Hungarian mild sausage from a nice Polish deli (for example) or mild chorizo sliced and fried
Sour cream mixed with milk and some sausage grease
Breadcrumbs mixed with butter
Rakott krumpli - Hungarian layered potatoes
How to prepare the famous #Hungarian recipe, #RakottKrumpli in Spain? Where can we find the right ingredients? Check this out! ????
It’s such a simple, tasty, and feeling recipe that comes from the old times in Hungary when you needed to gain a lot of energy from your meal before going to the fields to work. And when you needed to cook with the simplest and cheapest ingredients that you could find at home. Yes, Rakott krumpli, alias Hungarian layered potatoes is a dish from the old times that people prepared only at home, it was nothing fancy about it. But this dish recently was reborn and out of sudden, it started to appear on daily menus, or even on fancy restaurants’ offers of course with a twist, or with more interesting ingredients. But trust me, there is nothing better and tastier than the original recipe. I tried to recreate it with ingredients available in Spain – since we are based here, so I’m listing the right equivalents that you can find in Spanish supermarkets too.
RAKOTT KRUMPLI: Popular Traditional Hungarian Dish Recipe
In this video I show you the traditional Hungarian recipe for rakott krumpli. We'll make traditional rakott krumpli, probably the most popular Hungarian dish you can't buy in a restaurant in Hungary. This is a dish that we eat at home in Hungary, that we prepare traditionally for a Sunday lunch or a Sunday dinner. This is a dish that I prepare very frequently myself. It's one of my favourite Hungarian dishes.
Rakott krumpli is not only a strong representative of Hungarian cuisine, but also Hungarian culture. In addition, I always try to include some elements about Hungarian culture in my Hungarian teaching videos, so I hope you enjoy that aspect as well. Although this is a Hungarian cooking video, I hope you will learn a couple of new words and expressions either from the on-screen text or from watching the subtitles.
The exact quantities of ingredients don't really matter, it's more about the ratio of the four ingredients. But I have put a traditional rakott krumpli recipe below for you just in case.
Thanks for watching. x
0:00 - Intro
00:47 - Only four ingredients (Csak négy hozzávaló)
02:03 - A little bit about the history of rakott krumpli (Egy kis rakott krumpli történelem)
02:48 - Rakott krumpli in ‘Szomszédok’ (Rakott krumpli a Szomszédokban )
03:55 - Let’s have a closer look at the ingredients (Nézzük meg alaposabban az összetevőket)
06:02 - Preparing the ingredients (Az összetevők előkészítése)
07:54 - Making the layers (A rétegek összeállítása)
10:28 - The rakott krumpli is ready (Kész van a rakott krumpli)…
Music: epidemicsound.com
My traditional Hungarian music playlist on YouTube
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Rakott krumpli recipe:
Serves 4
Ingredients:
1kg potatoes
6 eggs
400ml sour cream
250g Hungarian sausage (or similar)
Hard boil the eggs and parboil the unpeeled potatoes until they are almost fully cooked. Use separate pans for the eggs and the potatoes and add a pinch of salt to the water if you like. Remove the shell from the eggs once they’re cooked and slice them. Gently peel the skin off the boiled potatoes and slice them. Slice the sausage and lightly fry on both sides (if they’re Hungarian sausages, no need to use extra oil for frying). Fry for about a minute on each side. Grease a gratin dish with the fat from the sausages (or use butter or oil).
Preheat the conventional (not-fan assisted) oven to 180℃.
Start by arranging half of the potato slices evenly in the base of the gratin dish. Ensure that they are slightly overlapping and that they are lying mostly flat. Sprinkle with a pinch of salt. Next add half of the eggs, then half of the sausages. Add some dollops of sour cream, then repeat the layering: one third of the potatoes, the other half the eggs, and the sausages. Add a couple more dollops of sour cream. Finish with a final layer of potatoes, slightly overlapping. Cover with sour cream.
Place in the preheated oven for about 40 minutes. The rakott krumpli is ready when the sour cream has cracked a bit and browned in places.
Hungarian Layered Potato - Rakott Krumpli
Hungarian Layared Potato (Rakott Krumpli) is one of the most popular comfort foods of Hungary. Sour cream, potato and smoked Hungarian sausage and a unique blend of spices gives it its mouth-watering flavour. Canadian cookbook author and Life Magazine Spokesperson Helen M Radics (born Ilona Szabo) shares with you the Secret of Hungarian Cooking™ through her FREE video recipes and 5 English language Hungarian cookbooks Treasured Hungarian Family Recipes™ 1,2,3 / Mom's Hungarian Heritage Recipes™ / Helen's Hungarian Heritage Collection™. The only passport ever needed to journey through Hungary's history rich culinary world.
TREASURED HUNGARIAN FAMILY RECIPES® The Secret of Hungarian Cooking® is a registered trademark of author Helen M. Radics.
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Rakott krumpli recept
Egyszerű, de nagyszerű ételre vágysz? Könnyen elkészíthető, de annál finomabb rakott krumpli, ahol az otthoni ízeké a főszerep. Receptért és hozzávalókért kattints! »
How to make Hungarian Layered Potatoes - Rakott Krumpli
Rakott Krumpli is a very simple Hungarian dish. It is similar to the Italian Lasagna and the Greek Mousaka as they are all layered: some type of protein (meat, eggs) layered with carbohydrate (potatos or pasta) with some kind of a gluing agent (tomato sauce, sour cream, etc)
a few things to note:
1. The meausrements are approximate. You might have some left overs ad later you might fine that you want more meat or sour cream.
2. speaking of sour cream: in Hungary it has more fat than the American version. One way to fix this is mx some oil with the sour cream before you use it.
3. Hungarian bacon is very fatty. If you don't have it, try to find bacon that is not sliced, is smoked and has a lot of fat.
4. Hungarian sausage is a wonderful thing, whether you cook with it, eat it with bread or sneak it out of the refrigerator by itself (I know this one from experience). If you can;t get any, you use any European sausage (for example Russian or Polish from an ethnic store), or worst case, Italian sausage. You can also use ground beef.
5. Before you put this dish in the over, everything has been cooked, so you do't need to bake it for a long time, it's more so that the everything becomes one.
Recipe - for approximately 6 people, or 4 very hungry ones.
6 large potatoes
6 eggs
0.4 lb Hungarian bacon (or more)
0.5 lb Hungarian sausage or equivalent
24 oz. or 1 large jar of sour cream
1 cup of shredded white cheese (not hard), such as Mozzorella or Jack
Directions:
Layer everything as you see it in the video, top with cheese. IF you have left over bacon, spread that over the top. Bake at 400 F for about 25 minutes or until the cheese is golden brown.
And that's it! Enjoy !