Try this Hungarian Potato and Egg Casserole recipe, or contribute your own.
Suggest a better descriptionHeat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. Gently mix potatoes and sour cream mixture. Arange 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 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 102 | ||
Calories from Fat: 80 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 15mg | 5 % | |
Sodium 40.9mg | 1 % | |
Potassium 91.7mg | 2 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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