Hungarian Easter Potatoes Recipes

HUNGARIAN POTATOES

Hungarian Potatoes image

This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!

Provided by Aunt Cookie

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 medium potatoes, cooked and sliced
1/2 cup melted butter or 1/2 cup margarine
4 large hard-boiled eggs, chopped
2 cups sour cream, about 16 oz
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup fine dry breadcrumb
1/2 cup green onion, chopped
paprika

Steps:

Pour melted butter in a casserole.
In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
Repeat a second layer of each.
Sprinkle with paprika.
Bake in 350 F for 30 minutes.

Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5

HUNGARIAN EASTER POTATOES

Hungarian Easter Potatoes image

This Hungarian Easter Potatoe Dish Brings back many memories of yester-year. We use to have it at every major holiday.

Provided by phuculak

Categories Potato

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs potatoes (washed)
8 large eggs (hard boiled)
8 tablespoons butter
1 garlic clove (cut in half)
2 large onions (sliced 1/8-inch thick)
1 cup chicken broth
32 ounces sour cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika, Sweet

Steps:

300 degree oven large oven casserole.
Boil potatoes with skin on, in
salted water until fork tender.
Remove from hot water and place in
covered bowl in fridge to cool off. Do this while hot.Bring eggs to boil, cover and remove from heat. Wait 15 minutes and place in COLD water. When cool, peel and slice THICKLY. Set aside. Meanwhile -
melt butter in good size saucepan. Add sliced onions and garlic. Sautee until onions are cooked but NOT browned and remove both pieces of garlic. Discard the garlic. In separate bowl, mix chicken broth and sour cream until well blended - there may be lumps of sour cream - don't worry, they will melt in as they heat up later on.
Peel potatoes. These get sliced into very thick slices or chunks. Set aside.
Assembly --
Place 1/4 of onions and butter in bottom of casserole; then 1/4 of potatoes and 1/4 of eggs. Sprinkle with salt, pepper and paprika. Continue to build layers until all is used. When done, stick the handle of a wooden spoon, or a table knife down through the center and wiggle to make opening larger. Make other holes as needed. Pour sour cream mix into casserole. Cover with top or aluminum foil and place in slow oven. Allow to heat through thoroughly - depending on the depth of bowl, this may take 2 or 3 hours. This can't be rushed -- if you try, the sour cream will curdle and you will develop a burned taste from the bottom. This is 100% better on the second day, so make it a day before you intend to serve. MMMMMM GOOD!
NOTES : With many of
Grandma's dishes, everyone says they just can't make it like she did, or that there's "something" missing -- it's the garlic in this one! It adds to the dish but is so subtle that you can't taste it outright.

Nutrition Facts : Calories 584.9, Fat 42, SaturatedFat 24.6, Cholesterol 294.6, Sodium 612.9, Carbohydrate 39.6, Fiber 4.5, Sugar 3.6, Protein 14.7

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