HUNGARIAN POTATO AND EGG CASSEROLE
Steps:
- 1. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes.
- 2. Heat to boiling; reduce heat and cover and cook until tender.
- 3. Drain and cool slightly.
- 4. Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper.
- 5. Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture.
- 6. 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.
- 7. Sprinkle with bread crumbs and paprika; bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes, then garnish with snipped parsley if desired.
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