"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Potatoes Hungarian Recipe

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This recipe for Potatoes Hungarian, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Aubin


6 medium potatoes
4 hard-cooked eggs
1/2 C. butter/margarine
2 C. sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
1 C. fine dry bread crumbs

Peel, cook, and slice potatoes. Slice eggs. Melt butter, add
sour cream and seasoning, mix well. Put potatoes, eggs,
cream mixture and crumbs in layers in shallow baking dish.
Repeat, ending with crumbs. Sprinkle with paprika. Bake in
preheated 350 oven for about 30 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1-2 hours???
Personal Notes:
Personal Notes:
This recipe is from the vintage 1966
Woman's day encyclopedia of cookery
that I received as a wedding gift from
Mom. I made it for a family Easter dinner
around 1974. Following the well established
family fear of not having enough
food, I made a lasagna sized pan full.
It took half a day!! The potatoes crack and
fall apart as you try to slice them, leading
me to put aside and "nice" slices for the top
of the dish. The starch buildup on the knife
has to be cleared off after every 3
to 4 slices. There is enough cholesterol
and saturated fat to kill a cow, but... the
end result is delicious. Everyone loved
them. Today, on the rare occasions that
I make this dish, I use fat free sour cream,
but still add the butter because the
flavor is wonderful. If I want a large serving,
I actually make 2 smaller casseroles
and throw the second one in if it looks like
I'll need it. Like so many things with a creamy
sauce, it tends to separate when reheated,
so it's not as good as the first
time around... But still good enough to eat.




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