Preparation

Bring potatoes to the boil in a saucepan of salted water. Reduce heat to low and cook for 40 minutes or until just tender. Drain, cool, peel and thickly slice.
Heat oil in a frying pan over high heat. Add sausages and cook for 2 minutes or until light golden. Drain on paper towel.
Preheat oven to 200°C. Grease a deep 40 cm round baking dish with butter. Layer one-third of potatoes in the dish, top with half the eggs and half the sausages. Season with salt and pepper. Spoon over 200 g sour cream. Top with half the remaining potatoes, then remaining eggs, sausages and potatoes. Season and spread over remaining 400 g sour cream. Scatter with breadcrumbs and drizzle with butter. Bake for 30 minutes or until golden. Serve.

Ingredients

  • 1 kg potatoes
  • 1 tsp vegetable oil
  • 2 Csabai sausages (see Note), sliced
  • 60 g butter, melted, plus extra, to grease
  • 8 hard-boiled eggs, sliced
  • 600 g sour cream
  • 35 g (½ cup) stale breadcrumbs