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Hungarian Potato Noodles!

Author:

Burgonya Metelt

These type of potato noodles are commonly made as a dessert in Hungary. But to realize just how versatile they can really be depends on what type of add-ons you sprinkle on, pour on or combine them with. I've also converted these noodles into quite a few main-dishes.

Ingredients: (for the noodles only) add-ons for toppings of choice extra

  • 6 large potatoes
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups flour

Methodology:

  • Peel and boil potatoes in lightly salted water.
  • Drain and cool slightly so it can be worked with without burning hands.
  • Rice potatoes ( Mashing really well also works otherwise the potato
  • won't incorporate into the dough well)
  • Blend in eggs and salt. Stir in flour, adding more if dough is sticky. Knead it well. Divy-up dough into 3 - 4 chunks. Make into long sausage-like rolls bout the thickness of a thumb. Cut into 1/2-inch pieces, roll into thin noodles. Cook in salted boiling water for about 10 minutes. Strain. Add desired toppings. Enjoy.

As these potato noodles are originally a dessert I'll list some of the add-ons for them first:

  • Possibly the most common add-on is a mixture of ground poppy seed combined with sugar and raisins. (My grand parents in Hungary served this dish every new years eve)
  • A spoon of sour cream with a sprinkling of vanilla sugar ( I prefer plain yogurt). Sprinkled with ground walnuts or filberts.
  • Creamy cottage cheese combined with an egg yolk, 2 tablespoons of raisins and 1 tablespoon of honey with a pinch of ground dill. (pour over still hot noodles)
  • Fresh berries and a dollop of whipped cream. (Strawberry, raspberry, blackberry or a combination of all three, even from frozen in the winter will delight kids and adults alike)
  • Potato noodles served with hot blueberry sauce.
  • Upside down pineapple "cake": In a large mixing bowl whisk together 6 eggs, 1 cup of sugar and 1/3 teaspoon of salt. Add 1 large can of drained crushed pineapple (reserve juice for glaze) , 1/2 cup raisins, 2 cups plain yogurt, 1/2 cup of shredded coconut to the egg mixture. Now fold in still hot noodles. Pour into well buttered spring-form cake or bundt cake pan, bake in a medium hot (375 F) oven for about 25 minutes. Leave in shutoff oven 5 minutes pull out and flip upside down on a cake platter. decorate with maraschino cherries (optional) pour over still warm glaze and serve warm. (Yum-Yum)

Add-ons to the noodles for a main dish are:

  • Couple of spoons of plain yogurt or sour cream, a spoon of bacon bits and fried onions.
  • A spoon of hot salsa and 1/2 cup of kidney beans and a bit of shredded cheese.
  • Basil and garlic pesto and a sprinkling of Parmesan cheese.
  • Sauerkraut, couple of chunks of corned beef or pastrami and Dijon mustard.
  • To battle the hum-drums and heat of the summer dill Tzatziki on the noodles is just plain finger & plate licking good. (I'll add the Tzatziki recipe at the end)
  • Good enough to be at a sophisticated dinner party as a side dish; potato noodles served with a really good quality Antipasto. (Yum-yum)
  • Spread still hot potato noodles into shallow casserole dish. Combine 10-12 eggs with 1 minced garlic clove, 1/2 teaspoon of salt and 1 tablespoon of butter. Pour over noodles. Bake in medium hot oven 15 minutes serve as a side dish with meatloaf and veggies.

Tips for an extra meal: One of my favorite meals is the spring vegetable chicken soup. Made with the first veggies coming from the garden. Taking a 1/4 of the above recipe and cutting dough roll into small chunks before adding them to the soup 10 minutes before ready to serve will makes it not just a soup but a whole meal.

Only your imagination can set the limit to the type of meals you serve with these Hungarian Potato Noodles.

If you try them and come up with some great toppings feel free to leave them here in the comment box.

_______________________

Dill Tzatziki

Ingredients:

  • 2 pints of plain yogurt (I like the one made from 2% milk as it's creamier tasting)
  • 1 English cucumber
  • 1 garlic clove finely minced
  • 1/2 teaspoon of salt (to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh chopped dill (1/4 teaspoon if using dry dill)

Methodology:

In blender or food processor finely chop cucumber. Cucumbers are full of water so let drain in sieve for 10 minutes. (You can use the cucumber juice for a face wash). Combine remaining ingredients, season to taste. It's a very great cooling dip for those muggy hot summer nights when no foods sound impressive. Enjoy on the potato noodles or with pita bread.

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Comments

Zsuzsy Bee (author) from Ontario/Canada on January 07, 2009:

Laringo! I just made these for my dinner tonight. I find it's a fun meal when you just don't feel like meat or anything too heavy. The good thing is that everyone at the table can choose their own favorite toppings.

Thanks for taking a look regards Zsuzsy

laringo from From Berkeley, California. on January 07, 2009:

Hello, I don't think I have ever eaten potato noodles, but they sound really delicious. I am going to make these for my family. Thank you for the recipe.

Michelle Simtoco from Cebu, Philippines on January 07, 2009:

HI Zsuzsy, it was a great one, had to adjust to the cold weather though. :-) I will tell you how our potato noodles tastes like when I find time to stay in the kitchen long enough to try this out. hehe It's back to work for me! Have a grand day.

Zsuzsy Bee (author) from Ontario/Canada on January 07, 2009:

LGali! Thanks for stopping by I'm always glad when you come for a visit. A prosperous 2009 to you.

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on January 07, 2009:

Michelle that is quite a coincidence because I was planning on making these myself for supper tonight with the basil pesto. Its quite a nice light supper. Let me know what you think of them.

Did you have a good time on your vacation? regards Zsuzsy

Lgali on January 07, 2009:

very good recipe

Michelle Simtoco from Cebu, Philippines on January 07, 2009:

Hey, let me see if I can convince dayzeebee to come to our house so we could try this one out. LOL I'm getting hungry reading this recipe. :-)

Zsuzsy Bee (author) from Ontario/Canada on December 09, 2008:

Laringo! Hope you have a chance to try the potato noodles. Thanks for taking a look and for commenting.

regards Zsuzsy

laringo from From Berkeley, California. on December 09, 2008:

I love finding new recipes and yours sound wonderful. I"ll have to get busy in the kitchen again. Thanks for sharing your recipes.

Zsuzsy Bee (author) from Ontario/Canada on July 16, 2008:

Gaget Girl! Sorry it took a bit to get back to you but I just got back from the camping with my granddaughters.

I'm glad you liked the recipe...the dough is always on the sticky side...always depending on the size of the potatoes too.

regards Zsuzsy

Gaget Girl from UK on July 12, 2008:

Went down an absolute treat! Needed a lot more flour and struggled a bit getting the dough just right. but once I git the hang of it, it was fine!

Thanks for a great new recipe... Something else to add to my personal home cookbook! :-)

Zsuzsy Bee (author) from Ontario/Canada on July 11, 2008:

What time is dinner? I'll be over. One of my fav ways.

Let me know what you think. I might just make some for my supper tomorrow. I'll have it with Basil pesto though as my basil is growing really great this year.

zs

Gaget Girl from UK on July 11, 2008:

Yes I'm going to use the sour cream with a spoon of bacon bits and fried onions. Cant wait!

Zsuzsy Bee (author) from Ontario/Canada on July 11, 2008:

Awesome...what are you using for add-ons? Is it going to be your main dish? zs

Gaget Girl from UK on July 11, 2008:

Zsuzsy I've decided to give this dish a try today... was just double checking the recipe! Ill get back to you and let you know what I thought!

:-)

Zsuzsy Bee (author) from Ontario/Canada on July 09, 2008:

Gaget Girl! I had my gang over last weekend and we made the potatoe noodles with Tzatziki, it was just delish.

Always glad when you can pop in for a visit

regards Zsuzsy

Gaget Girl from UK on July 09, 2008:

Ah that's really really cool! I love my spuds... :) The sour cream with a spoon of bacon bits and fried onions, sounds absolutely divine!

I think I'm going to cook it for my hubby some time!

Thanks!

Zsuzsy Bee (author) from Ontario/Canada on April 12, 2008:

Teton rose! Glad you stoped by. I would love to read about ranch life.

rgards Zsuzsy

TetonRose from Utah on April 11, 2008:

I loved this! It sounds like something I'd like to try with my own granddaughters.

I also remember how we wasted NOTHING on our Wyoming ranch when I was young. My brother and I loved it when cookies were accidentally burned while baking in the oven of our woodburning cookstove. Why??? If they were burned, Grandma and my aunt let us eat all we wanted -- whenever we wanted. Of course they didn't last very long, either!

"Salmagundy" was another staple I learned to bake on a reasonably regular schedule -- best way I ever saw to take care of those little dabs of leftovers and still end up with a delicious supper for hungry ranch hands.

This is my first time to see what Hub pages are like and I know I'm going to enjoy this new activity. I may even have to try writing about some of my old Jackson Hole ranch recipes and what it was like to grow up on a cattle ranch!

Thanks for stirring up some memories. :-)

Zsuzsy Bee (author) from Ontario/Canada on April 10, 2008:

Glad to be of help. Some days out of no-where a scent or situation hits me right between the eyes and then I find myself hugging those memories for days on end. Usually I make a note for myself a sentence or two. This then goes into my need to write about datebook. For that one of these days....book zs

Sherri from Southeastern Pennsylvania on April 10, 2008:

A tennisball sized blob!  I love it. That is exactly so.

When my grandmother made fresh pies, the scraps of the dough that weren't used for the pie became 'pigs in the poke'. We'd take those scraps, roll them out on the board (they were really nasty and dry by then), sprinkle cinnamon and sugar on the dough, roll up the mess into a cylinder, slice it in little disks, put the disks on a pan and bake them in the oven.

Blobs were always used.

I suspect that you are right about Marta.  Nothing wasted.  We ate the plum dumplings on top of the left-over dough which had been turned into potato noodles.

Beautiful memories.  Thank you for helping me relive them.

Zsuzsy Bee (author) from Ontario/Canada on April 10, 2008:

tjmum! Glad for your visit. The potato is really just a base in the dough. I gues its the toppings that will also determine if it's a dessert or main dish.

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on April 09, 2008:

Good of you to come by Sally! I would imagine that the two recipes were not served at the same time. Both doughs are similar. Now on the other hand it could have happened that your friends Mom ran out of plums and made up the rest of the dough in the traditional potato noodle way...You remember in our days we never ever considered wasting even a tennisball sized blob of dough. So maybe that's what you remember. Again thanks for coming by. (Do try the potato noodles with the different toppings before the next plum season they're worth it.)

regards Zsuzsy

Sherri from Southeastern Pennsylvania on April 08, 2008:

Zsuzsy, thank you so much for the two recipes, this one and the one for the plums.  You know how much they mean to me. I did read this one when you first published it, but then I had out-of-town company for the last week, and got distracted.

I have a question for you.  In my memory, the Szilvasgomboc was served on top of the Burgonya Metelt.  Is that my imagination, or would the two be served together? If so, the combination would be "cardiac arrest on a plate", but nonetheless absolutely delicious, and what I remember.

cgull8m from North Carolina on April 08, 2008:

Thanks Zsuzy, you can post it later. Cheers :)

Zsuzsy Bee (author) from Ontario/Canada on April 08, 2008:

I'm always glad for your visit CGull! I can post my pesto recipe easy enough. I'm not at my home at the moment but will be by the end of the week.

regards Zsuzsy

cgull8m from North Carolina on April 08, 2008:

I love this recipe, I have saved it. I would love to make Pesto also. I buy it from the store Basil Pesto and have it with pasta, they are very good. Later if you have any link for it please let us know. Cheers :)

Zsuzsy Bee (author) from Ontario/Canada on April 03, 2008:

Thanks for taking a look. regards Zsuzsy

Frank from Montana on April 03, 2008:

sounds interesting

Zsuzsy Bee (author) from Ontario/Canada on April 03, 2008:

Patty! Always glad when you come by for a visit. Let me know what you think.

regards Zsuzsy

Patty Inglish MS from USA and Asgardia, the First Space Nation on April 03, 2008:

Zsuzsy Bee, these recipes sound delicious and I will try them very soon.

Patty

Zsuzsy Bee (author) from Ontario/Canada on April 03, 2008:

Bob thanks for coming by. I have a weekness for fresh made pesto. It is my absolut favorite with the potato noodles.

regards Zsuzsy

Bob Ewing from New Brunswick on April 03, 2008:

I had the popy seed, rasins adn sugar version once it was pretty tasty, may have to try with pesto. thanks

Zsuzsy Bee (author) from Ontario/Canada on April 03, 2008:

Thanks for visiting Mr.M. you're very welcome. Let me know what you and Val think of the noodles. I wonder how they would be with Marmalade?

regards Zsuzsy

MrMarmalade from Sydney on April 02, 2008:

Printed out Val.

She wonders what other ways can one cook potatoes?

This will give her new lease of life in the world of potatoes.

Thank you

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