Recipe: Rakott krumpli from Sandor Boldizsar

Author: Christine Boldizsar

8 new potatoes  (new potatoes, white or red, are easy to slice; russets tend to fall apart)
6-8 eggs
Bacon, sausage, and ham, in any combination, sliced.  Sliced ham may be used as is.
Sour cream 
Salt and pepper


Boil the potatoes with skins on until tender or slightly undercooked, cool and peel.  
Boil the eggs, cool and peel.  
Fry the meat, saving the grease.  
Drizzle bacon grease over the bottom of the cooking dish to prevent sticking.  
Slice potatoes individually and place them on the bottom of the dish.  
Slice eggs and layer on top of the potatoes, add ham, bacon, and sausage, salt, pepper and paprika in layers.  
Drizzle bacon grease over the potatoes and spread sour cream on top.  
Continue to layer until all ingredients are used or dish is full.  
Sprinkle red paprika on top, placing any remaining sausage on top.  
Since everything has been precooked, the baking blends the ingredients for better flavor.  
Bake at 325 degrees in the oven for about an hour.  
A crockpot may also be used for this recipe.  

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