Hungarian Egg And Potato Casserole – a delicious recipe with potatoes, eggs, onion, oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F (175u00b0C).
2
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.
3
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.
4
In another saucepan saute onion in oil until translucent and add margarine, sour cream, salt and pepper.
5
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.
6
Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
7
Bake in preheated oven for 30 minutes.
725
kcal
Calories
46
g
Fat
43
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 potatoes, 8 eggs, 1 onion, chopped, 1 tablespoon oil, and more.
Yes, Hungarian Egg And Potato Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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