Ingredients
-
2
-
1
-
2
-
1
-
1 1/2
-
1/4
-
2
-
2
-
-
-
-
-
-
-
Directions
Hungarian Potato and Egg Casserole, 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 , Very good and easy I halved the recipe, but used both eggs Will definitely be making this again Thanks for sharing , 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!
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Steps
|
1
Done
|
Do not Peel or Slice the Potatoes. |
|
2
Done
|
You Will Be Cooking Them Whole. |
|
3
Done
|
Heat Salted Water (1/2 Teaspoons Salt to 1 Cup Water) to Boiling. |
|
4
Done
|
Add Potatoes. |
|
5
Done
|
Heat to Boiling. |
|
6
Done
|
Reduce Heat. |
|
7
Done
|
Cover and Cook Until Tender. |
|
8
Done
|
Test With a Fork or a Knife For Tenderness. |
|
9
Done
|
Drain and Cool Slightly. |
|
10
Done
|
Cook Onion in Oil Until Tender. |
|
11
Done
|
Mix Onion, Oil, Sour Cream, Salt and Pepper. |
|
12
Done
|
Peel Potatoes and Cut Into 1/4 Inch Slices. |
|
13
Done
|
Gently Mix Potatoes and Sour Cream Mixture. |
|
14
Done
|
Arange Half the Potatoes in Greased 10 X 6 X 1 1/2 Inch Baking Dish or 1 1/2 Quart Casserole. |
|
15
Done
|
Arrange Eggs on Top and Add Remaining Potatoes. |
