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hungarian Potato And Egg Casserole (rakott Krumpli) 6 Medium Potatoes
1 Medium Onion, Chopped
2 Tablespoons Vegetable Oil
1 Cup Dairy Sour Cream
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
2 Hardboiled Eggs, Peeled And Sliced
2 Tablespoons Dry Bread Crumbs
paprika heat 1 Inch Salted Water To Boiling. Add Potatoes. Heat To Boiling; Reduce Heat. Cover And Cook Until Tender, 30 To 35 Minutes. Drain; Cool Slightly. cook Onion In Oil Until Tender. Mix Onion, Oil, Sour Cream, Salt And Pepper. Peel Potatoes; Cut Into 1/4-inch Slices. Gently Mix Potatoes And Sour Cream Mixture. arrange Half The Potatoes In Greased 10 X 6-inch Baking Dish Or 1 1/2-quart Casserole. Arrange Eggs On Top; Add Remaining Potatoes. Sprinkle With Bread Crumbs And Paprika. Bake Uncovered At 325 Degrees F Until Light Brown, 30 To 40 Minutes. garnish With Minced Parsley If Desired. yields 6 Servings. |
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