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Hungarian Potato & Egg Casserole

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      Title: HUNGARIAN POTATO & EGG CASSEROLE
 Categories: Salads, Vegetables, Casseroles, Hungarian
      Yield: 6 Servings
 
      6    Potatoes (approx. 2 lbs)
      1    Onion, chopped
      2 tb Oil
      1 c  Sour cream
  1 1/2 ts Salt
    1/4 ts Pepper
      2    Eggs, boiled & sliced
      2 tb Dry bread crumbs
           Paprika
 
  Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
  potatoes.  Heat to boiling.  Reduce heat. Cover and cook until tender.
  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 10x6x1 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.
 
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