Hungarian Potato and Egg Casserole

Total Time
1hr 25mins
Prep 15 mins
Cook 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.

Ingredients Nutrition

Directions

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

5 5

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

5 5

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!

5 5

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!!!