Title: Hungarian Potato and Egg Casserole
Categories: Salad Vegetable Casserole
Yield: 6 Servings
| 6 | | Potatoes (approx. 2 lbs) |
| 1 | | Onion, chopped |
| 2 | tb | Oil |
| 1 | c | Sour cream |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | | Eggs, boiled & sliced |
| 2 | tb | Dry bread crumbs |
| | | Paprika |
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.