Hungarianeggandpotatocasserole Recipes

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Do not peel or slice the potatoes.
• You will be cooking them whole.
• Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
• Add potatoes.
• Heat to boiling.
• Reduce heat.
• Cover and cook until tender.
• Test with a fork or a knife for tenderness.
• 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 10 x 6 x 1 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.

HUNGARIAN EGG AND POTATO CASSEROLE

Steps:

• Preheat oven to 350°F (175°C).
• Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
• In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
• In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
• Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
• Bake in preheated oven for 30 minutes.

HUNGARIAN PORK AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

POTATO AND EGG CASSEROLE

Steps:

• Preheat 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, cool, peel and slice.
• 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.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.