Hungarian potato and egg casserole

Hungarian potato and egg casserole
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Hungarian potato and egg casserole ingredients

  • 6 Potatoes (approx. 2 lbs)
  • 1 Onion, chopped
  • 2 T Oil
  • 1 c Sour cream
  • 1 1⁄2 t Salt
  • 1⁄4 t Pepper
  • 2 Eggs, boiled & sliced
  • 2 T Bread crumbs
  • Paprika

Cooking Hungarian potato and egg casserole

1. Heat 1 inch salted water (½ ts salt to 1 cup water) to boiling.
2. Add potatoes.
3. Heat to boiling.
4. Reducei heat.
5. Cover and cook until tender.
6. Drain and cool slightly.
7. Cook onion in oil until tender.
8. Mixi onion, oil, sour cream, salt and pepper.
9. Peeli potatoes and cut into ¼ inch slices.
10. Gently mix potatoes and sour cream mixture.
11. Arange half the potatoes in greased 10x6x1 ½ inch baking dish or 1 ½ quart casserole.
12. Arrange eggs on top and add remaining potatoes.
13. Sprinkle with bread crumbs and paprika.
14. Bakei, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
15. Garnishi with snipped parsley if desired.

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