Egg And Potato Casserole Recipes

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POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

HUNGARIAN EGG AND POTATO CASSEROLE



Hungarian Egg and Potato Casserole image

This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds.

Provided by Springbok

Categories     Hungarian

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 potatoes
8 eggs
1 onion, chopped
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup margarine
1 cup sour cream
1 cup gruyere cheese, shredded
2 tablespoons dry breadcrumbs
2 tablespoons Hungarian paprika

Steps:

  • Preheat oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
  • In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
  • In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
  • Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
  • Bake in preheated oven for 30 minutes.

HUNGARIAN POTATO AND EGG CASSEROLE



Hungarian Potato and Egg Casserole image

Provided by Elaine Louie

Categories     brunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds (about 5 medium) russet, Idaho, or other baking potatoes, unpeeled and scrubbed
Salt
2 tablespoons vegetable oil
1 pound (about 2 large) onions, thinly sliced
6 large eggs
1 tablespoon unsalted butter, at room temperature
Freshly ground black pepper
Sweet Hungarian paprika
2 cups sour cream

Steps:

  • Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
  • Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
  • Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
  • Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
  • Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

EGG, POTATO AND CHEESE CASSEROLE



Egg, Potato and Cheese Casserole image

We used bacon as our meat of choice in this recipe and it made for a wonderfully complete meal! All the yummy flavors of a traditional breakfast in one easy dish... woohoo!

Provided by Natasha Nalley

Categories     Eggs

Time 1h15m

Number Of Ingredients 7

6-8 medium potatoes
8 eggs
2 Tbsp water
3 c sharp cheese, grated
salt and pepper to taste
1/2 c finely diced onion
1 c cooked diced ham, browned sausage or cooked and drained bacon pieces

Steps:

  • 1. Cook potatoes and cool in the refrigerator. (Can be done the night before.)
  • 2. Peel, then grate potatoes (or rice in ricer).
  • 3. Mix eggs, water, salt and pepper together.
  • 4. Put potatoes and onion, evenly over bottom of a greased casserole. (You can mix them together if you'd like.)
  • 5. Layer or mix in ham or whatever meat you are using.
  • 6. Pour beaten egg mixture over potatoes.
  • 7. Spread cheese over top.
  • 8. Cover with foil and bake at 350 degrees for 30 minutes.
  • 9. Remove foil and bake an additional 15 minutes until golden brown.
  • 10. Let set 10 minutes after baking before cutting and serving.

POTATO & EGG CASSEROLE



Potato & Egg Casserole image

Potato Casserole is an easy casserole dish that we like to cook on weekends and take for lunch all week. Saves us a bundle on our Eating Out budget when we bring our own lunch and tastes much better than the old PB&J sandwich route.

Provided by J Wong

Categories     Potato

Time 50m

Yield 1 3 Quart Casserole Dish, 8 serving(s)

Number Of Ingredients 6

7 large russet potatoes
9 eggs
12 slices American cheese
4 ounces sliced turkey
1 (24 ounce) container sour cream
1 (6 ounce) can French's French fried onions (optional)

Steps:

  • Boil potatoes with the skin on.
  • Boil eggs until hard boiled.
  • Drain and remove potatoes when soft through the center. Remove skin and let cool.
  • Drain and remove eggs when hard boiled. let cool and remove shell.
  • Cut potatoes into 1/2" slices.
  • Cut eggs into 1/4" slices.
  • Cut lunchmeat into 1-2" strips.
  • In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
  • Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
  • Repeat as needed until the casserole is full and the top layer is cheese.
  • If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
  • Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
  • Remove from heat and let cool for 15 minutes. Serve and enjoy!

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