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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


  1. 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.
  2. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper.
  3. Peel potatoes; cut into 1/4-inch slices. Gently mix potatoes and sour cream mixture.
  4. 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.
  5. Bake uncovered at 325 degrees F until light brown, 30 to 40 minutes.
  6. Garnish with minced parsley if desired.

Yield: 6 servings

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