Monday, January 26, 2009

Potato and Egg Casserole

This is a Hungarian recipe from All Recipes. Sounds pretty good, and the fact that I have all the ingredients on hand is a plus!

Potato and Egg Casserole

  • 6 potatoes
  • 8 eggs
  • seasoning salt to taste
  • 1 cup margarine
  • 1 (16 ounce) container sour cream
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  6. Bake in preheated oven for 30 minutes.

2 comments:

Laura said...

Sounds good, let me know how it turns out.

Jacquelyn said...

I need to cook more with potatoes. Looks like an easy recipe.