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A Hungarian potato and egg casserole. Can be made using a white sauce instead of sour cream for a thicker, less oily dish.
- Slice potatoes and eggs.
- Grease a baking dish.
- Place alternating layers of sour cream, potato, egg and speck until all used.
- Sprinkle grated cheese on top.
- Bake at 180 degress for 20 mins or until brown.