A Hungarian classic that never goes out of fashion. It’s packed with protein and is enriched by the addition of butter. The potatoes cook down to a tender-yet-crisp consistency, bathed as they are in the smooth sour cream.
- Wash potatoes, scrubbing until clean. Place in a pot of water. Bring to a boil; cook until tender, about 30 minutes. Let cool slightly. Peel and slice potatoes. Slice eggs in circles.
- In a large skillet set over medium heat, melt butter. Remove skillet from heat. Arrange a single layer of sliced potatoes in skillet. Sprinkle with salt. Arrange a single layer of sliced eggs on top of potatoes. Sprinkle with salt. Spread half of sour cream over eggs. Repeat layering, ending with potatoes. Top with remaining sour cream. Set skillet over medium-low heat. Cook, covered, for 30 minutes.
Variations: For a lighter version, use 3 Tbsp sour cream only on top.