Tojasos Krumpli Egg and Sour Cream Potatoes
Experience the comforting flavors of Hungarian-inspired home cooking with 'Tojasos Krumpli Egg and Sour Cream Potatoes,' a hearty side dish that combines tender boiled potatoes, creamy sour cream, and perfectly cooked hard-boiled eggs. Aromatic sautéed onions and a touch of smoky paprika infuse this dish with warmth and depth, while a sprinkle of fresh chives or parsley adds a pop of color and brightness. Ideal for family meals or casual gatherings, this recipe captures the essence of rustic comfort food with its simple yet flavorful ingredients. Ready in just 45 minutes, 'Tojasos Krumpli' is a quick and satisfying option perfect for complementing roasted meats or serving as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 6 medium Potatoes
- 4 large Eggs
- 1.5 cups Sour cream
- 2 tablespoons Butter
- 1 medium Onion
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives or parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized cubes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and cook the potatoes for 10-12 minutes or until they are tender but not falling apart. Drain and set aside.
While the potatoes are cooking, place the eggs in a smaller pot. Cover them with water and bring to a gentle boil. Reduce heat slightly and simmer for 9 minutes for hard-boiled eggs.
Remove eggs from the pot and transfer them to a bowl of ice water to cool. Once cooled, peel them and slice or chop them as desired.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the paprika and cook for another 30 seconds to release its flavor, being careful not to burn it.
Add the drained potatoes to the skillet and toss gently to coat them with the butter and paprika mixture. Season with salt and black pepper.
Reduce the heat to low and gently fold in the sour cream until it is evenly distributed and warmed through.
Add the sliced or chopped eggs to the potato mixture and carefully fold them in, ensuring the eggs remain intact.
Remove from heat and transfer the dish to a serving bowl. Garnish with chopped chives or parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 45.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 801 mg | 62% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7022 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
