No image available
Member recipe

hungarian potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

It's an easy, simple dish. A traditional hungarian recipe, although every family has their own secret "ingredient".

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1,5 kg potato
  • 8 eggs
  • o,3-0,4 kg hungarian sausage with garlic and paprika (or chorizo)
  • 1 big onion
  • 200 ml yougurt
  • 200 ml cream
  • salt, pepper, nutmeg,
  • butter or oil


    1. Boil the potatoes, until totally cooked (you can easily insert a sharp knife into), and the eggs as well. This can be done one day ahead.
    2. Butter the cassarole and preheat the oven (180 C). Peel the potatoes and the hard boiled eggs. Slice all of them, along with the sausages. Peel and slice the onion too.
    3. Put one layer of potatoes at the bottom of the dish, then one layer of eggs with sausage. Put some onion over them. Season with the spices and with salt.
    4. Mix the yougurt with the cream, pour some over the layers.
    5. Continue until you have used up all the ingredients, put the remaining cream+yougurt mixture on the top. Put it into the oven and bake 1 hour, or until the is golden (not deep brown :)! Let it stand for 15 min. before eating (it's piping hot inside) You can eat it with some salad, or pickled vegetables.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.