Hungarian potato and egg casserole
Yield: 6 servings
Ingredients:
- 6 Potatoes (approx. 2 lbs) 1/4 ts Pepper
- 1 Onion chopped 2 Eggs boiled & sliced
- 2 tb Oil 2 tb Dry bread crumbs
- 1 c Sour cream Paprika
- 1 1/2 ts Salt
Instructions:
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.
