Hungarian Potato & Egg Casserole Recipe

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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

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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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Hungarian Potato & Egg Casserole Recipe
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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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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Hungarian Potato & Egg Casserole

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Art Buchwald

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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