*  Exported from  MasterCook  *

                    Hungarian Potato And Egg Casserole

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Potatoes (6)
   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" 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" slices. Gently mix potatoes and sour cream mixture.
  Arrange half the potatoes in greased 10 x 6 x 1-1/2" baking dish or
  1-1/2 qt casserole. Arrange eggs on top and add remaining potatoes.
  Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325 F
  until light brown, 30 to 40 minutes. Garnish with snipped parsley
  if desired.
 

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