Use of the potato didn’t become widespread in Hungary until the 19th century, but since then, it has become one of the most important ingredients in Hungarian cuisine. The recipe below comes from Száz Specialitás by Mariska Vízvári.
Ingredients:
Potato
Leftover cooked or grilled meat
Ham
Parsley
Onion
1 egg
Lard
Oil
Vinegar
Salt
Sugar
Method:
The recipe recommends buying large, yellow potatoes. Use a long, thin knife to carve the insides out, being careful not to pierce the outer walls and trying to keep the insides in one piece. Use a meat grinder to grind together the following: leftover meat, ham, parsley and a little onion fried in oil, then mix in one raw egg. Fill the potatoes with the paste, bread them and fry them in hot lard. Alternatively, you can just fry them in hot lard until red without breading. You can serve them with a salad made from the insides of the potatoes cooked in salty water with a little oil, vinegar, salt and sugar added.
