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  Recipe Home » Salads » Hungarian Potato & Egg Casserole
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  Hungarian Potato & Egg Casserole
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tbsp Oil
1 cup Sour cream
1 1/2 tsp Salt
1/4 tsp Pepper
2 Eggs, boiled & sliced
2 tbsp Dry bread crumbs
Paprika
Instructions:
Heat 1 inch salted water (1/2 ts salt to 1 cup 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,
oil, 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. Bake, uncovered, at 325 degrees until
light brown, 30 to 40 minutes. Garnish with snipped parsley if
desired.
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