1 hr 25 mins
1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 1Do not peel or slice the potatoes.
- 2You will be cooking them whole.
- 3Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
- 4Add potatoes.
- 5Heat to boiling.
- 6Reduce heat.
- 7Cover and cook until tender.
- 8Test with a fork or a knife for tenderness.
- 9Drain and cool slightly.
- 10Cook onion in oil until tender.
- 11Mix onion, oil, sour cream, salt and pepper.
- 12Peel potatoes and cut into 1/4 inch slices.
- 13Gently mix potatoes and sour cream mixture.
- 14Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
- 15Arrange eggs on top and add remaining potatoes.
- 16Sprinkle with bread crumbs and paprika.
- 17Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
- 18Garnish with snipped parsley if desired.
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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
- Total Fat 10.8 g
- Saturated Fat 4.6 g
- Cholesterol 65.5 mg
- Sodium 488.1 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 2.7 g
- Sugars 1.7 g
- Protein 5.1 g