Hungarian Potato and Egg Casserole
34
34
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.
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?