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

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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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Hungarian Potato & Egg Casserole recipe - a tasty recipe for you to add to your collection!
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Rice is born in water and must die in wine.
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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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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