hungarian potato and egg casserole
(1 rating)
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My Mom is Hungarian, and I like to try different Hungarian recipes! Makes me "hungry" for the old days!
(1 rating)
Ingredients For hungarian potato and egg casserole
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6potatoes
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1onion, chopped
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2 Tbspoil
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1 csour cream
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1 1/2 tspsalt
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1/4 tsppepper
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2eggs, hard-boiled and sliced
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2 Tbspbread crumbs, dry
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paprika
How To Make hungarian potato and egg casserole
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11 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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