RAKOTT KRUMPLI (HUNGARIAN POTATO BAKE)

SERVES 4

1.5kg large desiree potatoes, peeled 5 eggs 1/4 cup (60ml) extra virgin olive oil, plus extra to coat 50g unsalted butter 2 medium red onions, thinly sliced 2 tsp mild paprika, plus extra to scatter 400g sour cream 150ml milk 250g Hungarian csabai sausage (from select supermarkets and specialty food shops – substitute smoked beef or pork sausage), roughly chopped 1/2 cup (70g) fresh coarse breadcrumbs

Place potatoes in a large saucepan of cold salted water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 30-35 minutes until cooked through but not falling apart. Drain and cool completely. Cut into 5mm-thick slices.

Meanwhile, bring a medium saucepan of water to the boil. Add eggs and cook for 7-8 minutes. Drain and place in a colander under cold running water until eggs have completely cooled. Peel eggs and cut into 5mm-thick slices. Set aside.

To make the sour cream sauce, heat oil and butter in a large saucepan over high heat. Add onion and paprika, and cook, stirring occasionally, for 1-2 minutes. Reduce heat to low and cook, stirring occasionally, for a further 8-10 minutes until onion is soft and translucent. Stir in sour cream and milk. Season and set aside.

Preheat oven to 180°C. Grease a 35cm x 25cm, 3L-capacity baking or ovenproof dish. Layer one-third of the potato slices into baking dish, slightly overlapping, then scatter over half of the chopped csabai, then half of the sliced eggs. Season to taste. Pour over half of the sour cream sauce. Repeat with half of the remaining potatoes and the remaining csabai, egg and sour cream sauce, then season. Top with the last layer of potato.

Coat breadcrumbs in extra olive oil and scatter over extra paprika. Scatter breadcrumb mixture over potatoes. Bake for 45-50 minutes until golden. Cool for 10-15 minutes before serving.