Hungarian Potato And Egg Casserole Recipe

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Hungarian Potato and Egg Casserole

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Ingredients

6
potatoes
1
onion, chopped
2 Tbsp
oil
1 c
sour cream
1.5 tsp
salt
1/4 tsp
pepper
2
eggs, hard boiled and sliced
2 Tbsp
bread crumbs, dry
paprika

Directions Step-By-Step

1
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes.
2
Heat to boiling; reduce heat and cover and cook until tender.
3
Drain and cool slightly.
4
Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper.
5
Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture.
6
Arrange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole; arrange eggs on top and add remaining potatoes.
7
Sprinkle with bread crumbs and paprika; bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes, then garnish with snipped parsley if desired.

About this Recipe

Other Tag: Quick & Easy