Title: Hungarian Potato and Egg Casserole (Rakott Krumpli)
Categories: Side Vegetable Hungarian Casserole
Yield: 6 Servings
| 6 | md | Potatoes (about 2 lb) |
| 1 | md | Onion, chopped |
| 2 | tb | Oil |
| 1 | c | Sour cream |
| 1 1/2 | tb | Salt |
| 1/4 | tb | Pepper |
| 2 | | Hard-cooked eggs, peeled and sliced |
| 2 | tb | Dry bread crumbs |
| | | Paprika |
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30
to 35 minutes. Drain. Cool slightly. Cook onion in oil until tender. Mix
together onion, oil, sour cream, salt and pepper. Peel potatoes and cut
into 1/4-inch slices. Gently mix together potatoes and sour cream mixture.
Arrange 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 325F until light brown,
30 to 40 minutes. Garnish with snipped parsley if desired. SOURCE: The
Hungarian Cookbook by Susan Derecskey