hungarian potato and egg casserole

★★★★★ 1 Review
mema1224 avatar
By Mary Morris
from Uvalda, GA

My Mom is Hungarian, and I like to try different Hungarian recipes! Makes me "hungry" for the old days!

Ingredients For hungarian potato and egg casserole

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

How To Make hungarian potato and egg casserole

  • 1
    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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