A popular and easy to make dish, rakott krumpli was among the top 10 in the mains category in a 2010 online vote to find Hungary’s favorite dishes. This is a translation of a recipe submitted to mindmegette.hu by Mari Lajos. It serves four people.
Let the potatoes sit in cold water for 10-15 minutes and then clean. Clean the eggs as well. Put potatoes in a pot with enough water to cover well, add a tablespoon of salt, bring to a boil, cover and cook for 20 minutes on low heat, until soft. Put the eggs in a pot with cold, very salty water, bring to a boil, cook for 8 minutes, then put them in cold water to cool. Drain the potatoes, peel while still warm and let them cool. Peel the eggs and cut into quarters or circles. Wash the kolbász in warm water (to make it easy to remove its skin) then cut into thin circles. Combine the sour cream and the egg yolk. Preheat oven to 200°C (gas cooker 3). Smear butter or margarine inside a baking dish, put half of the potatoes in, sprinkle with salt, put the egg and kolbász on top, then spread half of the sour cream on top. Add the rest of the potatoes and sour cream, and put the bacon on top. Bake until sour cream and bacon are golden brown (35-40 minutes). Serve with mixed pickled vegetables or fresh vegetables in vinegar.