Hungarian Potato and Egg Casserole
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
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.
Yield: 6 servings
Eastern European Recipes