HUNGARIAN POTATO AND EGG CASSEROLE
This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Do not peel or slice the potatoes.
- You will be cooking them whole.
- Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
- Add potatoes.
- Heat to boiling.
- Reduce heat.
- Cover and cook until tender.
- Test with a fork or a knife for tenderness.
- 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 10 x 6 x 1 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #lunch #side-dishes #eggs-dairy #potatoes #vegetables #hungarian #jewish-ashkenazi #oven #european #holiday-event #kosher #vegetarian #eggs #stove-top #dietary #hanukkah #comfort-food #passover #rosh-hashana #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love