Hungarian Potato & Egg Casserole Recipe




Hungarian Potato & Egg Casserole Ingredients

6 potatoes (approx. 2 lbs)
1 onion, chopped
2 tbsp oil
1 cup sour cream
1 1/2 tsp salt
1/4 tsp pepper
2 eggs, boiled & sliced
2 tbsp dry bread crumbs
1 paprika

A Recipe for
Hungarian Potato & Egg Casserole

 

A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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This Recipe for Hungarian Potato & Egg Casserole is one of thousands in the Recipes-to-go Egg Cookbook.


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This is a recipe for Hungarian Potato & Egg Casserole from the recipe cookbook of Recipes-to-go (Egg)


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Hungarian Potato & Egg Casserole

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

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Hungarian Potato & Egg Casserole Directions

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.

Serves: 6

 

 

 

 

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Hungarian Potato & Egg Casserole Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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