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    You are in: Home / Recipes / Hungarian Potato and Egg Casserole Recipe
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    Hungarian Potato and Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Mirj's Note:

    This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Do not peel or slice the potatoes.
    2. 2
      You will be cooking them whole.
    3. 3
      Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
    4. 4
      Add potatoes.
    5. 5
      Heat to boiling.
    6. 6
      Reduce heat.
    7. 7
      Cover and cook until tender.
    8. 8
      Test with a fork or a knife for tenderness.
    9. 9
      Drain and cool slightly.
    10. 10
      Cook onion in oil until tender.
    11. 11
      Mix onion, oil, sour cream, salt and pepper.
    12. 12
      Peel potatoes and cut into 1/4 inch slices.
    13. 13
      Gently mix potatoes and sour cream mixture.
    14. 14
      Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
    15. 15
      Arrange eggs on top and add remaining potatoes.
    16. 16
      Sprinkle with bread crumbs and paprika.
    17. 17
      Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
    18. 18
      Garnish with snipped parsley if desired.

    Ratings & Reviews:

    • on May 18, 2003

      55

      Was not difficult to make. Decided to add broccoli. Was delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2007

      55

      This was so delicious! We were definitely in need of some comfort food when I made this and it fit the bill perfectly! It's really so easy to make and anyone who knows me knows thats important to me! My husband, who has ancestral roots in the Bukavina (the old Austro-Hungarian Empire) said his grandmother made something similar. He loved this too. The only thing I did a teeny bit differently was use new potatoes, so I did not peel them after cooking, just sliced them. Thanks for another wonderful recipe Mirj!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2004

      55

      Mirj I swear our ancestors came from close to the same areas...absolutely wonderful dish! I used the Szedged Paprika and plenty of it...Something to dance about. Thanks!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Hungarian Potato and Egg Casserole

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 209.8
     
    Calories from Fat 97
    46%
    Total Fat 10.8 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 65.5 mg
    21%
    Sodium 488.1 mg
    20%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 2.7 g
    11%
    Sugars 1.7 g
    6%
    Protein 5.1 g
    10%

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