MY COOKBOOK

MY COOKBOOK
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13.3.12

OUTLAW POTATOES - BETYÁRKRUMPLI


Betyár, plural betyárok: the exact translation is young man or punks. In 18th-century Hungary betyárok were outlaws, army deserters or young men fleeing conscription. They lived and cooked in the open air, sometimes seeking shelter among peasants. Some had wives and a family, but most of the time they lived on the run. The betyárok were certainly no pussycats; however, they enjoyed a Robin Hood type of fame, because they raided the rich and gave to the poor. Consequently, prosecution was difficult, because the peasants hid them with formidable success.

Betyárkrumpli is betyár easy, a little bit of this a little bit of that with lots of potatoes. The original betyárkrumpli cooked in a cauldron over an open fire. These days we wrap it in foil and pop it in the oven for an hour or two. Betyárkrumpli is best with sauerkraut or some type of pickled vegetable.

6 potatoes, peeled and thinly sliced
salt and pepper to taste
1 Bavarian smokie, thinly sliced
1/4 onion, sliced
4 slices of thick bacon

• Preheat oven to 400F.
• Peel and thinly slice the potatoes.
• Place in a large bowl and season with salt and pepper and toss.
• Butter a baking dish.
• Lay half the potatoes in the prepared dish.
• Place the thinly sliced smokie on the potatoes.
• Arrange the sliced onions over the smokie.
• Top with sliced bacon.
• Wrap the dish tightly with aluminum foil.
• Place in a preheated oven for 45 minutes.
• Remove foil and continue baking until the top layer lightly browns.
• Serve with sauerkraut and pickled vegetables.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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