Recipe for cooking hungarian potato and egg casserole - rakott krumpli

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

6 med. potatoes
1 med. onion, chopped
2 Tbsp. canola (or other vegetable) oil
1 c. dairy sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 hardboiled eggs, peeled and sliced
2 Tbsp. dry bread crumbs
Paprika

Heat 1 in. salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 mins. Drain; cool slightly.

Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes; cut into 1/4-in. slices. Gently mix potatoes and sour cream mixture.

Arrange half the potatoes in greased 10 x 6-in. baking dish or 1 1/2-quart casserole. Arrange eggs on top; add remaining potatoes. Sprinkle and distribute with bread crumbs and paprika. Bake uncovered or without a lid at 325 degrees fahrenheit until light brown, 30 to 40 mins.

Garnish with minced parsley if desired.

Yields 6 servings.