Tojasos Krumpli (Egg and Sour Cream Potatoes)

From: littleturtle

On Jul 12, 2006

I made this to go with Marhahus Papprikas (Creamed Beef Paprikas). I think I'm going to have to run about 10 miles tomorrow to make up for all the extra calories, but it was so worth it. Didn't really know what the directions meant by "cook" the potatoes, but boiling them in salted water seemed reasonable so that's what I did. And next time I think I need to check on them about 10 minutes sooner as they got a little browner on the bottom and around the edges than I would have prefered. This actually reminded me a lot of potatoes au gratin. Very rich and decadent. I'll be making these again, Thanks.

From: NurseJaney

On Mar 20, 2007

Fat tastes GOOD !!! Not for the calorie nor cholesterol counters - but a MOST delicious dish. Makes a lot — DH suggested this would be good for brunch or a buffet. Egg and milk mixture makes an almost custardy consistancy. I just boiled the whole potatoes for 20 minutes, then proceded with butter (!) and sour cream/milk/egg mixture. Needs a fair amount of salt. Bacon was a nice finishing touch. Thanks, Dienia B. - will be eating left-overs for a while and making again when the whole family is here ! Janey