Hungarian Potato and Egg Casserole
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- onion, chopped
- 2 Tbsp
- 1 c
- sour cream
- 1 1/2 tsp
- 1/4 tsp
- eggs, hard-boiled and sliced
- 2 Tbsp
- bread crumbs, dry
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes.
Heat to boiling; reduce heat and cover and cook until tender.
Drain and cool slightly.
Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper.
Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture.
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.
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.