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Hungarian Potato and Egg Casserole
6 md Potatoes (about 2 lb)
1 md Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 tb Salt
1/4 tb Pepper
2 Hard-cooked eggs, peeled and sliced
2 tb Dry bread crumbs
Paprika
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup 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 together onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4-inch slices. Gently mix together potatoes and sour cream mixture. Arrange half the potatoes in greased 10x6x1 1/2-inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325F until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired.
Eat well, drink in moderation, and sleep sound, in these three good health abound.
Latin Proverb
Dishwasher Soap: Mix equal parts of borax and washing soda, but increase the
washing soda if your water is hard.
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