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Hungarian Potato and Egg Casserole

 

34

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 29044% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 658mg 27%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 22%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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