Rakott Krumpli is a beloved, homey Hungarian comfort dish — layered potatoes with eggs, sausage, and creamy topping. Every Hungarian family has their own version, but this is the classic, authentic style 🇭🇺🥔
🇭🇺 Hungarian Rakott Krumpli (Layered Potatoes)
Ingredients
- 2½–3 lb (1.2–1.4 kg) potatoes (waxy or Yukon Gold)
- 6 large eggs
- 10–12 oz (300 g) Hungarian smoked sausage
(kolbász or csabai, sliced) - 1½ cups (350 g) full-fat sour cream
- 2–3 tbsp butter
- Salt, to taste
Optional but traditional additions
- 1 small onion, very finely chopped
- ½ tsp sweet Hungarian paprika (never smoked here)
Instructions
- Cook potatoes & eggs
- Boil potatoes in skins until just tender. Cool, peel, and slice.
- Hard-boil eggs, peel, and slice.
- Prep oven
- Heat oven to 375°F (190°C).
- Butter a baking dish generously.
- Layer
- Potatoes (light salt)
- Eggs
- Sausage
- A few spoonfuls of sour cream
Repeat layers, finishing with potatoes.
- Top
- Spread remaining sour cream on top.
- Dot with butter.
- Sprinkle paprika lightly if using.
- Bake
- Bake uncovered 35–45 minutes until bubbling and lightly golden.
- Rest
- Let sit 10–15 minutes before serving (important for clean slices).
🇭🇺 Authentic Tips
- No cheese in traditional versions
- Sour cream should be thick and tangy
- Sausage provides all the seasoning — go easy on salt
- Best served warm, not piping hot
How Hungarians Serve It
- With pickles or pickled peppers
- Simple green salad
- Fresh bread
If you’d like:
- A vegetarian version
- A lighter modern take
- Or a Transylvanian variation
Just say the word 😊
