Hungarian Potato and Egg Casserole

"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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Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Do not peel or slice the potatoes.
  • You will be cooking them whole.
  • Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
  • Add potatoes.
  • Heat to boiling.
  • Reduce heat.
  • Cover and cook until tender.
  • Test with a fork or a knife for tenderness.
  • 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 10 x 6 x 1 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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Reviews

  1. Was not difficult to make. Decided to add broccoli. Was delicious!
     
  2. 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!
     
  3. 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!!!
     
  4. Very good and easy. I halved the recipe, but used both eggs. Will definitely be making this again. Thanks for sharing.
     
  5. I made this twice, the first time exactly as written and with the following changes the second time: I used 1 29 oz can sliced potatoes, 4 eggs and I put paprika in the sour cream and onion mixture. Also, just a side note, I cooked the onions over medium high heat to brown them. With the changes, this became a very easy and tasty recipe and I will definitely make it again.
     
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Tweaks

  1. My in-laws have austro-hungarian ancestry, and they make a similar recipe that has been passed down for generatons. Instead of paprika, they use a splash of cider vinegar. Both ways (vinegar, or paprika) are delicious! The paprika is a less bland meal.
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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