A modified version of rakott krumpli, a Hungarian dish of layered potatoes, smoked sausages, eggs and sour cream, bacon takes the place of sausages and cheese is substituted for the bread crumb topping.
This bacon, egg and potato casserole is a multi-layered dish. You may assemble and bake it in one large baking dish and serve it family style, or you may do it the way we did in single-serve ramekins.
The advantage, of course, of using a large baking dish is that everyone isn’t constrained to his or her share. Second or even third helpings are possible. The other advantage is that with a larger and deeper baking dish, you can make more layers. When the dish is cut and served, those layers will be a sight to behold.
The disadvantage of using a large baking dish is that it will be more problematic to store leftovers, if there are any. It will be hard to keep the layers intact if leftovers are transferred to a container. And those layers will get even messier when the leftovers are scooped out for reheating.
So, we used ramekins. They may look small but, trust me, the contents of one should be enough for anyone with a regular appetite. And anyone who can’t finish his or her share can simply cover the ramekin, store it in the fridge and reheat without transferring the contents from one container to another.
Bacon, Egg and Potato Casserole
Recipe by
Ingredients
- 500 grams potatoes
- 200 grams salty bacon
- 3 hard-boiled eggs
- 1 cup sour cream
- 4 tablespoons chopped onion
- 1 cup shredded mozzarella
- 2 tablespoons butter softened
- 4 generous pinches ground paprika
- salt optional
Instructions
- Rinse and scrub the potatoes.
- Put the potatoes in a pan, in a single layer for even cooking, pour in enough water to cover, and boil for about 10 minutes. You’re NOT cooking the potatoes through — when you insert a knife at the center, there should be substantial resistance after 10 minutes of cooking.
- Drain the potatoes and set aside to cool.
- While the potatoes cool, prepare the rest of the ingredients.
- Chop the bacon and fry. How crisp you want it is up to you. Drain on paper towels.
- Stir the chopped onion into the sour cream.
- Roughly chop the eggs.
- Peel the potatoes and grate coarsely. Optionally, sprinkle with salt.
- Butter the inside of four ramekins.
- At this point, you should start preheating the oven to 350F.
- Cover the bottom of the ramekins with some of the grated potatoes.
- Top the potatoes with some of the chopped eggs.
- Top the eggs with the bacon.
- Spread a dollop of sour cream over the bacon.
- Repeat the layers.
- Sprinkle grated cheese over the second layer of sour cream.
- Sprinkle some ground paprika over the cheese.
- Bake in a preheated 350F oven for 20 to 25 minutes or until the cheese is melted and the mixture bubbles around the edges.
- By the time the casserole is done, the potatoes and eggs have absorbed the sour cream and all the wonderful goodness of the bacon.
Notes
Dublin Coddle
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