Les Murray's savoury bake is true comfort food. Potato layered with csabai, a type of Hungarian sausage, hard-boiled eggs, onion, sour cream, breadcrumbs and, of course, paprika make for a filling, warming meal.
- potatoes, boiled until tender, then peeled and sliced
- eggs, hard boiled
- Hungarian csabai (sausage), thickly sliced
- red onion, diced
- sour cream
- fresh breadcrumbs
- mild Hungarian paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Lightly brush ceramic baking dish with oil.
Sauté onion until soft and add sour cream, stirring.
Layer potato then egg then csabai, seasoning in between.
Pour over sour cream mixture.
Repeat layers, finishing with a layer of potato.
Sprinkle over breadcrumbs and paprika and bake in a hot oven for 35–40 minutes until golden.