Hungarian Potato and Egg Casserole Recipe

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Type: Hungarian Potato and Egg Casserole Free Cooking Recipe – Salad


Ingredients / Directions
2 lbs potatoes
1 onion
2 tbsp oil
1 cup(s) sour cream
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
boiled and sliced
2 tbsp dry bread crumbs
Hungarian paprika Heat 1 inch salted water (1/2 ts salt to 1 cup(s) water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion
sour cream
salt and pepper. Peel potatoes and cut into 1/4 inch slices.
Gently mix potatoes and sour cream mixture. Arange 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.
at 325 degrees until light brown
30 to 40 minutes.
Garnish with snipped parsley if desired.

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