Hungarian Potato & Egg Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
boiled, sliced |
|
| 2 | tablespoons |
bread crumbs
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
sour cream
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | large |
eggs
boiled, sliced |
|
| 3E+1 | ml |
bread crumbs
|
|
| 1 | x |
paprika
|
*
|
Directions
Heat 1 inch salted water (½ teaspoons 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 ¼ inch slices.
Gently mix potatoes and sour cream mixture.
Arange half the potatoes in greased 10x6x1½ inch baking dish or 1½ quart casserole.
Arrange eggs on top and add remaining potatoes.
Sprinkle with bread crumbs and paprika.
Bake, uncovered, at 325℉ (160℃). until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.
