Hungarian Sausage and Potato Casserole

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 07/29/19
Hungarian Sausage and Potato Casserole - Rakott Burgonya

Barbara Rolek
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
425 Calories
34g Fat
15g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 425
% Daily Value*
Total Fat 34g 43%
Saturated Fat 16g 79%
Cholesterol 285mg 95%
Sodium 525mg 23%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Protein 16g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Smoked Hungarian sausage is the star in this one-pot comfort food dish of layered potatoes and hard-cooked eggs smothered in sour cream and bread crumbs, known as rakott burgonya (RRAH-koht BOORR-gohn-yoh). It can be served as a luncheon dish with a green salad, as a main course or as a side dish.

Ingredients

  • 4 ounces/1 stick butter (plus additional butter to grease casserole dish)
  • 1/2 cup breadcrumbs (fine, plus additional for dusting casserole dish)
  • 8 medium potatoes (red, boiled al dente, peeled and thinly sliced)
  • 8 eggs (hard-cooked, peeled, and sliced)
  • Salt to taste
  • Black pepper to taste
  • 1 pound Hungarian sausage (smoked mild, medium or hot, cut 1/4-inch thick)
  • 1 cup sour cream

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with breadcrumbs.

  3. Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.

  4. Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with the lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.

  5. Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.

  6. Serve and enjoy!