Hungarian Potato & Egg Casserole

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 10×6×1½ 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.