Try this recipe for Hungarian layered potatoes made with crispy sausages, eggs and a lot of sour cream.
Weeks of constant heat are followed by days with rain showers and sometimes even storms. The lawn which was already burnt out greens again, I don’t need to carry canful of water to water our tomatoes and the air has a completely different scent. After a bigger storm I am bit worried so we go up to the attic and check the roof but fortunately the old little house which was built more than 80 years ago could stand the challenge of the big storm. It feels so good to widely open windows and let the fresh air inside the house, even if thanks to the stone walls our house always remained cooler even in hot summer days.
A friend comes to visit us today who I know from Spain. Raji grew up in Germany but her roots go back to India. We spent great time together sitting in Málaga next to a glass of wine and tapas, talking about dreams, cultural diversity, traveling and plans for the future. Now we will see each other again one year later and 3000 km far away.
As usually when we expect guests I start looking at our house and garden with more critical eyes. I feel it is absolutely necessary to remove weeds from the flower bed in front of the house and plant the rosemary wig I have put into a vase weeks ago. I try to staple books and magazines in a more orderly way and in the meantime I think about what to cook for lunch.In the morning I get some cheese and sour cream from Ani, my neighbor. We have some tomatoes that are already ripe, there is basil and parsley in the kitchen garden. I think the tomatoes will be wonderful together with the cheese, basil and olive oil that we brought from Málaga. As I have the creamy sour cream, I am going to prepare Hungarian layered potatoes with a lot of crispy sausage slices and some grated cheese on top.
The train arrives and Raji’s and her sister’s smiling face appear at the exit. Hugs, laughter and continuous discussion about everything- so starts, continues and ends our day. 3000 km far away, one year later we are sitting at the kitchen table in our village dipping fresh rye bread pieces into the juice of tomatoes, eating Hungarian layered potatoes and continue our discussion about future plans, dreams, traveling and cultural diversity. As if one year hadn’t passed away. I show them our fruit trees, the grazing horses on the hills in front of us, we take pictures and are thankful because the storm that came with dark clouds and thunder finally got away.
I take them to the railway station and wave my hands to them until the train disappears. On my way back home I realize that for one day the world gathered around a dish of Hungarian layered potatoes in our small village in the heart of the Bakony mountains.
- 1000 g (2.2 pounds) potatoes
- 8 eggs
- 1 smaller yellow onion, diced
- 500 ml (17 fluid ounces) sour cream
- 200 g (7 ounces) Hungarian sausages (you can replace it by chorizo)
- grated cheese and paprika for decoration
- Cook potatoes in salted water and put aside, prepare hard-boiled eggs.
- Cut the sausages into thin slices and roast them in a pan until crispy. Keep the fat, remove the slices and fry the onions in it. Peel the potatoes and eggs and cut them into ½ cm slices. Put the potato slices into the pan and mix them with the onion. Use a heatproof baking dish (one big or smaller one for each person) and pour some sausage fat to the bottom. Then layer first the potatoes, salt them, then layer the eggs, add some sausage slices and some spoonfuls of sour cream. Then again potatoes, eggs…etc. until the baking dish is full.
- Top it with extra sour cream, grated cheese and sprinkle it with paprika. Preheat the oven to 200C (390F) degrees and bake it until it is baked through and the sour cream is bubbling.