Indulge in a culinary journey to Hungary with the delectable Hungarian Potato Bake, a hearty and comforting dish that embodies the essence of Hungarian cuisine. This classic casserole features tender potatoes, aromatic paprika, and a medley of savory ingredients, all baked to golden perfection. Explore variations of this iconic dish, including a vegetarian option and a delightful one-pot meal, each offering a unique take on this beloved Hungarian specialty. Discover the secrets behind this flavorful potato bake and embark on a tantalizing adventure of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN POTATOES
This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!
Provided by Aunt Cookie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted butter in a casserole.
- In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
- Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
- Repeat a second layer of each.
- Sprinkle with paprika.
- Bake in 350 F for 30 minutes.
Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5
HUNGARIAN POTATO AND EGG CASSEROLE
Steps:
- Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
- Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
- Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
- Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
- Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.
HUNGARIAN EGG AND POTATO CASSEROLE
This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds.
Provided by Springbok
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
- In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
- In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
- Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
- Bake in preheated oven for 30 minutes.
HUNGARIAN POTATO AND EGG CASSEROLE
This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Do not peel or slice the potatoes.
- You will be cooking them whole.
- Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
- Add potatoes.
- Heat to boiling.
- Reduce heat.
- Cover and cook until tender.
- Test with a fork or a knife for tenderness.
- Drain and cool slightly.
- Cook onion in oil until tender.
- Mix onion, oil, sour cream, salt and pepper.
- Peel potatoes and cut into 1/4 inch slices.
- Gently mix potatoes and sour cream mixture.
- Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
- Arrange eggs on top and add remaining potatoes.
- Sprinkle with bread crumbs and paprika.
- Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
- Garnish with snipped parsley if desired.
HUNGARIAN LAYERED POTATO CASSEROLE
Make and share this Hungarian Layered Potato Casserole recipe from Food.com.
Provided by windhorse23
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Drop potatoes in their skins in water to cover, adding 1 tablespoons salt. Cook potatoes until tender. Then peel and slice.
- Peel and slice hard boiled eggs.
- Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
- Melt the butter and sprinkle a little on top of the potatoes.
- Cover this with a layer of ham slices and top with another layer of potatoes (about half of what's left).
- Again sprinkle with salt and drizzle with butter.
- Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
- Pour any remaining butter on top. Spread sour cream over all and sprinkle with paprika. Bake 30 minutes.
Nutrition Facts : Calories 558.4, Fat 35.9, SaturatedFat 18.9, Cholesterol 300.6, Sodium 2625, Carbohydrate 39.3, Fiber 5.9, Sugar 3.5, Protein 20.6
HUNGARIAN POTATO BREAD
This recipe was given to me by a sweet little woman from Hungary named Charlotte. I have the hand written recipe here on a purple note card. The bread is soft, delicious and makes a large loaf to feed many.
Provided by Linda Mericle
Categories Savory Breads
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Peel and cut up the potatoes in water. She says to use 1 1/2 cups of water and save the water! You simmer the potatoes until soft. Use the cooking water for the bread. I usually use a little more water to have on hand, just in case. This recipe calls for a lot of flour so I usually end up using a bit more water than called for.
- 2. While the potatoes cool, put about 5 cups of flour and the salt in a large bowl. And the caraway seeds if using. "Take 3 Tablespoons of flour, mix with 1/2 cup of warm water and the yeast. Set aside 20-30 minutes in a warm place covered with a cloth". Thats not how I usually mix in my yeast, but today we are Hungarians! We do this the Hungarian way!
- 3. Rice the potatoes (with a potato ricer, that I picked up just for this recipe) into the bowl with the flour and salt and add the water from the pot. (If you have no ricer, just mash the potatoes up with a fork or potato masher real good).
- 4. Mix the flour, potatoes, potato water and salt with a wooden spoon or dough hook in a mixer. Add the additional flour as needed to make a soft dough, tacky, not too sticky. Knead for at least 10 minutes. Put dough in oiled bowl, oil the top, cover and let rise about 1 hour or until double.
- 5. Punch down dough and form into 1 or 2 round or oval loaves. Place on baking sheets, put into the cold oven and let rise again, about 20-30 minutes before you turn on oven to 400 degrees. Bake about 45 minutes or until golden in color. (this is if you are making 1 large loaf, as she usually does. If making 2 smaller loaves they will be done sooner.) "Bon appetite!!!". ***NOTE: I usually let the dough rise on the baking sheet while the oven preheats BEFORE putting it in. Ms. Charlotte actually lets the dough rise IN the oven, then after 20-30 minutes turns on the oven with the dough already STILL IN it. The dough warms up as the oven heats and starts baking as it preheats. Its your call which way you want to do it. I sometimes like to bake this bread in a dutch oven for a crustier loaf. (if letting rise on the counter, be sure to oil tops and cover with plastic. Remove of course, before baking.)
Tips:
- Select the right potatoes: Choose firm, all-purpose potatoes like Russet or Yukon Gold for the best baking results.
- Cut the potatoes evenly: Uniformly sized potato slices ensure even cooking.
- Parboil the potatoes: This step helps achieve a tender and creamy interior while keeping the outsides crispy.
- Use good quality cheese: Opt for a flavorful cheese that melts well, such as Gouda, Gruyère, or Cheddar.
- Don't skimp on the spices: Hungarian paprika, garlic powder, and dried thyme add depth of flavor.
- Use a well-seasoned baking dish: This prevents the potatoes from sticking and promotes even browning.
Conclusion:
The Hungarian Potato Bake is a hearty and flavorful dish that combines the goodness of potatoes, cheese, and spices. It's a perfect side dish for roasted meats, grilled fish, or even as a main course with a side salad. With its crispy outer layer, tender interior, and a symphony of flavors, this dish is sure to be a hit at your next gathering.
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