Hungarian Potato and Egg Casserole

Hungarian Potato And Egg Casserole Recipe

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  • 6
  • 1
    onion, chopped
  • 2 Tbsp
  • 1 c
    sour cream
  • 1.5 tsp
  • 1/4 tsp
  • 2
    eggs, hard boiled and sliced
  • 2 Tbsp
    bread crumbs, dry
  • ·

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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About Hungarian Potato and Egg Casserole

Other Tag: Quick & Easy

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