Hungarian Egg And Potato Casserole Recipes

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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.

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 POTATO AND EGG CASSEROLE



Hungarian Potato and Egg Casserole image

This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes
1 onion, chopped
2 tablespoons oil
1 cup sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, boiled and sliced
2 tablespoons dry breadcrumbs (or matzah meal)
Hungarian paprika

Steps:

  • Do not peel or slice the potatoes.
  • You will be cooking them whole.
  • Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
  • Add potatoes.
  • Heat to boiling.
  • Reduce heat.
  • Cover and cook until tender.
  • Test with a fork or a knife for tenderness.
  • 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 10 x 6 x 1 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.

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.

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