Tojasos Krumpli Egg And Sour Cream Potatoes Recipes

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TOJASOS KRUMPLI (EGG AND SOUR CREAM POTATOES)



Tojasos Krumpli (Egg and Sour Cream Potatoes) image

Make and share this Tojasos Krumpli (Egg and Sour Cream Potatoes) recipe from Food.com.

Provided by Dienia B.

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

6 large potatoes
1/4 lb butter
5 eggs
1/2 pint sour cream
1/2 cup milk
3 slices bacon (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook, cool, peel and slice potatoes.
  • Place in a large casserole dish and top with dots of butter.
  • Salt and pepper to taste.
  • Beat the remaining ingredients together, except the bacon, and pour over the potatoes.
  • Place the strips of bacon over the top, if desired (These guys were working in minus degree weather and needed those extra calories).
  • Bake for one hour and serve while hot.

Nutrition Facts : Calories 576.1, Fat 28.6, SaturatedFat 16.6, Cholesterol 236.6, Sodium 219.7, Carbohydrate 67.4, Fiber 8.1, Sugar 3.3, Protein 14.7

RAKOTT KRUMPLI 2 (HUNGARIAN LAYERED POTATOES 2)



Rakott Krumpli 2 (Hungarian Layered Potatoes 2) image

Make and share this Rakott Krumpli 2 (Hungarian Layered Potatoes 2) recipe from Food.com.

Provided by Zsuzsa

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

60 g butter or 60 g margarine
6 potatoes
6 slices ham
6 hard-boiled eggs
1 link Polish sausage (Csabai) (optional) or 1 link Hungarian sausage (Csabai) (optional)
1 -2 cup sour cream (depending on taste)
4 slices bacon (or a small portion speck)

Steps:

  • Grease a shallow casserole dish with the butter or margarine.
  • Boil potatoes in their skin until tender, but still firm.
  • Pre-heat oven to around 200 degrees celsius.
  • Layer the potatoes, eggs and ham in the casserole dish, finishing with ham on the top.
  • Place polish sausage around edge of dish, if using.
  • Cover with sour cream.
  • Put bacon or speck on the top.
  • Bake for around 15-20 minutes.
  • Enjoy!

Nutrition Facts : Calories 616.8, Fat 35.3, SaturatedFat 18, Cholesterol 347.1, Sodium 331.3, Carbohydrate 58.4, Fiber 7, Sugar 5.3, Protein 18.1

RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)



Rakott Krumpli (Hungarian Layered Potatoes) image

Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful. Don't be suprized if people beg you for the recipe.

Provided by elove5683

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 4

4 -5 potatoes
2 eggs
1 cup butter
1 pint sour cream

Steps:

  • Boil peeled potatoes until fork inserted tells you it's cooked.
  • Boil eggs until hardboiled.
  • Slice potatoes to form medallions.
  • Slice eggs.
  • In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
  • Sour cream should be top layer.
  • Cover, put in 350 degree oven for about 1 hour or until brown.
  • Add salt to taste and enjoy.
  • Best if eaten fresh.

Nutrition Facts : Calories 569.2, Fat 48.5, SaturatedFat 30, Cholesterol 185.6, Sodium 290.4, Carbohydrate 28.2, Fiber 3.1, Sugar 1.4, Protein 7.7

SKILLET CREAM POTATOES



Skillet Cream Potatoes image

Another from Fannie Farmer (1965). Do you sense that I'm getting rid of that tattered volume and saving the best of it here? Fannie suggests cooking and serving this in an electric skillet which can go "on the buffet for a party." I like to use lo-fat or non-fat evaporated milk in place of milk or cream for most creamed dishes and cream sauces.

Provided by ccferne

Categories     Potato

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 5

4 -5 potatoes
1/2 cup boiling water
1/2 teaspoon salt
1/2 cup milk (or cream)
2 tablespoons parsley, chopped

Steps:

  • Peel potatoes and dice into a skillet.
  • Add boiling water and salt.
  • Cover and cook 10 minutes, or until potatoes are tender.
  • Uncover and simmer until water has almost evaporated.
  • Add milk or cream.
  • Season to taste. Cook until slightly thickened, stirring gently with a fork.
  • Sprinkle with chopped parsley.

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