Hungarian potato and egg casserole

 
                     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.
  
 
 
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