Hungarian Potato and Egg Casserole

From: Saralaya

On May 28, 2007

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!

From: Chef #420960

On Jan 16, 2007

My in-laws have austro-hungarian ancestry, and they make a similar recipe that has been passed down for generatons. Instead of paprika, they use a splash of cider vinegar. Both ways (vinegar, or paprika) are delicious! The paprika is a less bland meal.

From: Robert Lieberman

On May 18, 2003

Was not difficult to make. Decided to add broccoli. Was delicious!

From: Shana C

On Feb 19, 2007

I made this twice, the first time exactly as written and with the following changes the second time: I used 1 29 oz can sliced potatoes, 4 eggs and I put paprika in the sour cream and onion mixture. Also, just a side note, I cooked the onions over medium high heat to brown them. With the changes, this became a very easy and tasty recipe and I will definitely make it again.