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Hungarian Potato And Egg Casserole

Hungarian Potato And Egg Casserole is built on Oil, Sour Cream, Salt, Pepper, and Dry Bread Crumbs. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 cup
• 1 1/2 tsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling.

2. 2

   Add potatoes.

3. 3

   Heat to boiling.

4. 4

   Reduce heat.

5. 5

   Cover and cook until tender.

6. 6

   Drain and cool slightly.

7. 7

   Cook onion in oil until tender.

8. 8

   Mix onion, oil, sour cream, salt and pepper.

9. 9

   Peel potatoes and cut into 1/4 inch slices.

10. 10

    Gently mix potatoes and sour cream mixture.

11. 11

    Arrange eggs on top and add remaining potatoes.

12. 12

    Sprinkle with bread crumbs and paprika.

13. 13

    Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.

14. 14

    Garnish with snipped parsley if desired.