Recipe by Mirj
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.
- 2 lbs potatoes
- 1 onion, chopped
- 2 tablespoons oil
- 1 cup sour cream
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 eggs, boiled and sliced
- 2 tablespoons dry breadcrumbs (or matzah meal)
- Hungarian paprika
Directions See How It's Made
- 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.