Tojasos Krumpli Egg And Sour Cream Potatoes Recipes

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TOJASOS KRUMPLI (EGG AND SOUR CREAM POTATOES)



Tojasos Krumpli (Egg and Sour Cream Potatoes) image

Make and share this Tojasos Krumpli (Egg and Sour Cream Potatoes) recipe from Food.com.

Provided by Dienia B.

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

6 large potatoes
1/4 lb butter
5 eggs
1/2 pint sour cream
1/2 cup milk
3 slices bacon (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook, cool, peel and slice potatoes.
  • Place in a large casserole dish and top with dots of butter.
  • Salt and pepper to taste.
  • Beat the remaining ingredients together, except the bacon, and pour over the potatoes.
  • Place the strips of bacon over the top, if desired (These guys were working in minus degree weather and needed those extra calories).
  • Bake for one hour and serve while hot.

Nutrition Facts : Calories 576.1, Fat 28.6, SaturatedFat 16.6, Cholesterol 236.6, Sodium 219.7, Carbohydrate 67.4, Fiber 8.1, Sugar 3.3, Protein 14.7

RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)



Rakott Krumpli (Hungarian Layered Potatoes) image

Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful. Don't be suprized if people beg you for the recipe.

Provided by elove5683

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 4

4 -5 potatoes
2 eggs
1 cup butter
1 pint sour cream

Steps:

  • Boil peeled potatoes until fork inserted tells you it's cooked.
  • Boil eggs until hardboiled.
  • Slice potatoes to form medallions.
  • Slice eggs.
  • In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
  • Sour cream should be top layer.
  • Cover, put in 350 degree oven for about 1 hour or until brown.
  • Add salt to taste and enjoy.
  • Best if eaten fresh.

Nutrition Facts : Calories 569.2, Fat 48.5, SaturatedFat 30, Cholesterol 185.6, Sodium 290.4, Carbohydrate 28.2, Fiber 3.1, Sugar 1.4, Protein 7.7

SOUR CREAM POTATOES CASSEROLE



Sour Cream Potatoes Casserole image

My grandmother has made this every holiday since I was 10 or so -- it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes -- I use a large-hole grater.

Provided by newspapergal

Categories     Potato

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 7

6 -7 medium potatoes
1/2 cup margarine or 1/2 cup butter, melted
1 1/2 cups cheddar cheese, grated
1/2 cup white onion, grated
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (I use low-sodium)
salt and pepper, to taste

Steps:

  • Boil whole potatoes for 15 minutes.
  • Cool; peel and grate into large bowl.
  • (I grate the onion while the potatoes boil).
  • Add remaining ingredients to potato/onion mixture; mix well.
  • Place in greased 9x13 baking dish, or equivalent, and cover.
  • Refrigerate overnight.
  • Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
  • (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

SKILLET CREAM POTATOES



Skillet Cream Potatoes image

Another from Fannie Farmer (1965). Do you sense that I'm getting rid of that tattered volume and saving the best of it here? Fannie suggests cooking and serving this in an electric skillet which can go "on the buffet for a party." I like to use lo-fat or non-fat evaporated milk in place of milk or cream for most creamed dishes and cream sauces.

Provided by ccferne

Categories     Potato

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 5

4 -5 potatoes
1/2 cup boiling water
1/2 teaspoon salt
1/2 cup milk (or cream)
2 tablespoons parsley, chopped

Steps:

  • Peel potatoes and dice into a skillet.
  • Add boiling water and salt.
  • Cover and cook 10 minutes, or until potatoes are tender.
  • Uncover and simmer until water has almost evaporated.
  • Add milk or cream.
  • Season to taste. Cook until slightly thickened, stirring gently with a fork.
  • Sprinkle with chopped parsley.

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