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hungarian potato and egg casserole

Ingredients For hungarian potato and egg casserole

  • 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

How To Make hungarian potato and egg casserole

  • 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.

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