Hungarian Egg and Potato Casserole

Recipe by Springbok
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
  • In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
  • In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
  • Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
  • Bake in preheated oven for 30 minutes.
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