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Friday, October 28, 2011

Ty Fedak's Rakott Krumpli- Hungarian (layered potatoes).

 From Ty Fedak
Haven't seen a new recipe in a while, so I'll this as one of my favorites:

Rakott Krumpli- Hungarian (layered potatoes).
2 lbs middle-sized potatoes
6 eggs
1 link smoked, paprika-flavored kolbasz
16 oz sour cream
2 egg yolks
Butter or margarine
2-3 slices smoked bacon (optional)
Cheddar cheese
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.
Hard boil the eggs.
Drain the potatoes, peel while still warm and let them cool.
Peel the eggs and cut into 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 350F
Smear butter 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, spread the cheese 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.

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