Hungarian Potato And Egg Casserole Recipe
Ingredients:
- 2 lbs potatoes
- 1 onion, chopped
- 2 tbsp oil
- 1 cup sour cream
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs, boiled and sliced
- 2 tbsp dry bread crumbs
- Hungarian paprika
Directions:
- 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.