Creamy Hungarian Potato Stew with Fried Egg

Why You’ll Love This Recipe

• Comforting and creamy, yet bright with dill and a gentle splash of vinegar.
• Built on a classic blond roux for that ultra-silky, spoon-coating texture.
• Runny fried egg on top turns it into a satisfying, protein-packed meal.
• Budget-friendly pantry and produce staples, ready in under an hour.

Grocery List

• Produce: 1 kg waxy potatoes, 1 onion, 2 garlic cloves, fresh dill, bay leaves
• Dairy: Unsalted butter, whole milk, sour cream, eggs
• Pantry: All-purpose flour, sunflower (or neutral) oil, low-sodium vegetable stock, white wine vinegar, kosher salt, black pepper

Full Ingredients

Potato Főzelék

• 1 kg waxy potatoes (Yukon Gold), peeled and cut into 2 cm cubes
• 1 medium yellow onion (about 150 g), finely diced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter (28 g)
• 1 tbsp sunflower or neutral oil (15 ml)
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) low-sodium vegetable stock
• 1 cup (240 ml) whole milk
• 1/2 cup (120 g) sour cream
• 2 bay leaves
• 2 tbsp finely chopped fresh dill, plus extra for garnish
• 2 tsp white wine vinegar (more to taste)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp sugar to balance acidity

For the Fried Eggs

• 4 large eggs
• 1 tbsp unsalted butter (14 g)
• 1 tbsp sunflower or neutral oil (15 ml)
• Pinch kosher salt and freshly ground black pepper

To Serve

• Extra chopped dill
• Cracked black pepper
• Optional: a small splash of vinegar at the table

Step-by-Step Instructions

Step 1: Prep the potatoes and aromatics

Peel the potatoes and cut into neat 2 cm cubes for even cooking. Rinse under cold water and hold in a bowl of cold water to remove surface starch and prevent browning. Finely dice the onion and mince the garlic. Chop the dill and set aside. Measure all ingredients so you can move smoothly once you start the roux.

Step 2: Sweat the onions

In a heavy 4–5 quart pot over medium heat, melt the butter with the oil. Add the diced onion and a pinch of salt. Cook, stirring, until the onion is translucent and soft but not browned, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 3: Make a blond roux

Sprinkle the flour over the onions and stir constantly for 2–3 minutes. The flour should foam slightly and smell toasty but remain pale blond. Avoid browning; a darker roux will change the flavor and reduce thickening power.

Step 4: Build the sauce and add potatoes

Take the pot off the heat. Whisk in the stock gradually, smoothing out any lumps, then whisk in the milk. Return to medium heat and add bay leaves, salt, pepper, and the optional sugar. Drain the potatoes and add them to the pot. Bring just to a gentle simmer, then reduce to medium-low. The liquid should bubble lazily.

Step 5: Simmer until tender

Cook, partially covered, stirring occasionally so the stew does not catch on the bottom, until the potatoes are tender but still hold their shape, 15–18 minutes. If the stew gets too thick, stir in a splash of hot stock or water, 2–3 tablespoons at a time. Remove and discard the bay leaves.

Step 6: Finish with sour cream, dill, and vinegar

In a small bowl, whisk the sour cream. Ladle in 1/2 cup of the hot liquid from the pot, whisking to temper, then stir this mixture back into the stew off the heat. Return the pot to low heat and stir in the chopped dill and 2 teaspoons vinegar. Simmer 1 minute to marry flavors. Taste and adjust salt, pepper, and vinegar to your liking.

Step 7: Fry the eggs with runny yolks

Heat a nonstick skillet over medium heat. Add the butter and oil. Crack in the eggs and cook 2–3 minutes, until the whites are set with lightly crisp edges and the yolks are still runny. For a slightly set top, cover for the last 20–30 seconds. Season with a pinch of salt and black pepper.

Step 8: Serve

Ladle the creamy potato főzelék into warm shallow bowls. Crown each bowl with a fried egg. Finish with extra dill and plenty of freshly cracked black pepper. Serve immediately, with a small splash of vinegar at the table if you like extra brightness.

Pro Tips

• Use waxy potatoes (Yukon Gold) so the cubes stay intact and creamy rather than crumbling.
• Keep the roux blond for a classic főzelék texture and clean flavor; whisk liquids in off the heat to avoid lumps.
• Temper sour cream before adding so it stays silky and does not split.
• Balance is key: adjust vinegar, salt, and a pinch of sugar at the end until the flavors pop.
• Crisp-edged eggs: medium heat, hot fat, and a brief covered finish give set whites and runny yolks.

Variations

• Smoky paprika and bacon: sauté 75 g diced smoked bacon before the onions; finish the stew with 1/2 tsp sweet Hungarian paprika off the heat.
• Sausage supper: brown slices of smoked sausage or kolbász and serve alongside or on top of the stew.
• Vegetarian/vegan: use oil for the roux, plant milk, and a plant-based sour cream; top with pan-seared mushrooms instead of eggs.

Storage & Make-Ahead

Refrigerate the stew (without eggs) in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or stock to loosen. The fried eggs are best cooked to order, but you can soft-boil eggs (6–7 minutes) ahead and peel; split and nestle them on hot stew as a quick alternative. Freezing is not recommended due to potatoes and dairy changing texture.

Nutrition (per serving)

Approximate: 550 calories; 30 g fat; 55 g carbohydrates; 13 g protein; 6 g fiber; 820 mg sodium. Values will vary based on brands and exact ingredients.