In a medium-large sauce pot, boil potatoes over medium-high heat with skins on. Cook for about 15-20 minutes until tender but firm. Drain and set aside to cool. Then remove skins and slice potatoes.
Boil egg in a small sauce pot filled with water. Once water comes to a boil, remove and allow to sit for 10-12 minutes with lid on. Drain and run cold water over egg and set aside. Once cooled remove shell and egg white.
Using a small skillet or fry pan, add 1 tablespoon of butter, then add onions and saute for 4 minutes, until onions are tender and golden. Set aside.
Preheat oven to 350°F.
Assemble: In a casserole dish, spread 1 tablespoon of butter, then add a layer of sliced potatoes, then a layer of sausage, crumble egg yolk, half of the salt and pepper and then sour cream. Repeat the steps, only difference is adding the cooked onion and melted butter over the potatoes, then sour cream, scatter the bacon evenly and sprinkle with breadcrumbs with a drizzle of melted butter..
Bake for 30 minutes and increase temperature to 400°F for the last 10 minutes to create a crispy top. Garnish with fresh dill.
Serve with dill pickles, pickled beets or crusty bread.
