Hungarian-Style Budapest Potatoes: The Crispy-Skinned Layered Dish That Easily Beats Standard Fries

Even though we’re constantly surrounded by tens of modern cafes and trendy side dishes in town, we still can’t help feeling like we need something comforting and traditional when it comes to family dinners.

Well, Eastern European cuisine is here for it, and this famous Hungarian potato recipe might become your savior. Just slice your potatoes, layer them up with a rich sauce, and bake everything to get an easy and hearty meal.

Here’s what you need: 600 g of potatoes, 4 chicken eggs, 250 g of cooked-smoked sausages, 1 onion, 1 clove of garlic, 2–3 tablespoons of vegetable oil, 3–4 tablespoons of sour cream, salt, ground black pepper, fresh herbs to taste.

Wash the potatoes and eggs, then boil them — the potatoes in their skins and the eggs hard-boiled — for eight minutes, then place them in cold water.

Peel the potatoes and eggs, fry the onion in vegetable oil, and add garlic for flavor. Arrange the sliced potatoes in a baking dish greased with vegetable oil.

Spread a layer of fried onions over the potatoes, then season with salt and pepper. The next layer consists of sliced hard-boiled eggs. Top them with sliced sausage.

The next layer should be more potato slices. Mix the sour cream with the egg, then season with salt and pepper. Generously pour the sour cream sauce over the potatoes and bake in the oven for 20–25 minutes at 180°C.