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  • Author: Judit Neubauer
  • Yield: 4 Servings 1x


  • 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
  • salt


  1. Cook potatoes in salted water and put aside, prepare hard-boiled eggs.
  2. 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 1/2 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.
  3. 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.
  • Category: Side
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