Hungarian Potato And Egg Casserole

* Exported from MasterCook *

HUNGARIAN POTATO AND EGG CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled & sliced
2 tb Dry bread crumbs
Paprika

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
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 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 325 degrees until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.



- - - - - - - - - - - - - - - - - -