HUNGARIAN POTATO AND EGG CASSEROLE

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Hungarian Potato and Egg Casserole image

Provided by Kitchen Crew

Categories     Breakfast Casseroles

Number Of Ingredients 9

6 potatoes
1 onion, chopped
2 Tbsp oil
1 c sour cream
1.5 tsp salt
1/4 tsp pepper
2 eggs, hard boiled and sliced
2 Tbsp bread crumbs, dry
paprika

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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