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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 8 servings |
||
| Calories 209 | ||
| Calories from Fat 97 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 488mg | 20% | |
| Potassium 559mg | 15% | |
| Total Carbohydrate 23.8g | 7% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 1.7g | ||
| Protein 5.1g | 10% | |
Hungarian Potato and Egg Casserole
By: Mirj
May 13, 2003
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.
SERVES 8
Ingredients
- 2 lbs potatoes
- 1 onion, chopped
- 2 tablespoons oil
- 1 cup sour cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 eggs, boiled and sliced
- 2 tablespoons dry breadcrumbs (or matzah meal)
- Hungarian paprika
Directions
1
Do not peel or slice the potatoes.2
You will be cooking them whole.3
Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.4
Add potatoes.5
Heat to boiling.6
Reduce heat.7
Cover and cook until tender.8
Test with a fork or a knife for tenderness.9
Drain and cool slightly.10
Cook onion in oil until tender.11
Mix onion, oil, sour cream, salt and pepper.12
Peel potatoes and cut into 1/4 inch slices.13
Gently mix potatoes and sour cream mixture.14
Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.15
Arrange eggs on top and add remaining potatoes.16
Sprinkle with bread crumbs and paprika.17
Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.18
Garnish with snipped parsley if desired.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Eastern > Hungarian
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: littleturtle
On Sep 15, 2008
Very good and easy. I halved the recipe, but used both eggs. Will definitely be making this again. Thanks for sharing.
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: 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.
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