This is a potato and egg casserole that was used for Lenten meals by my inlaws It is Hungarian in origin and everywhere I take it I get requests for the recipe
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the 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 and let cool.
While the potatoes are cooking
cover eggs in a saucepan and with cold water. Bring water to a boil
then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and place under cold running water to cool.
Slice potatoes. Peel and slice eggs.
Starting and ending with potatoes
layer potatoes and eggs in a 9x13-inch casserole dish
sprinkling each layer of eggs with seasoning salt.
Cook and stir sour cream and margarine in a small saucepan over low heat until melted. Pour over casserole and sprinkle lightly with seasoning salt.
Bake in the preheated oven for 30 minutes.
