Recipe by Connie
"This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe."
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seasoning salt to taste
1 (16 ounce) container
Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I really liked the seasoning salt flavor! The method for cooking the potatoes seems strangely complicated. I just poked the potatoes with a fork, microwaved them for 15-20 minutes and then sliced them. Leavin the skin on is not only easier, but retains the vitamins in the skins. I used low fat sour cream and margarine and next time might try to sub chicken broth for half the margarine and use fat free sour cream. Thanks for the delicious recipe! *Update* I've made this many times since, I make the sauce with pureed cottage cheese instead of sour cream (add 2 t lemon juice), 3/4 cup chicken broth and 1/4 cup light margarine. A bit healthier and still delicious!
Rakot Krumpli - needs butter, butter, and more butter. Also being Hungarian and growing up with this
very rich dish, we use butter not margarin. When layering this dish I also add the sausage and a few pats of butter on top of each potato layer so you really get the sauce throughout the casserole. Love it and agree with others that you can't make this very often.
I am Hungarian and have been making this recpie for years. It is fast and easy. They way I make it is that I add sausage(any kind, but preferably Hungarian sausage) and layer potatoes, eggs, sausage, sour cream and repeat. Incredibly delicious
One of my favorite childhood hungarian dishes my parents used to make, and in turn I make often now! This is very close to the way we make it except I do: three layers of potatoes and two layers of eggs and then spoon the sour cream mixture over each egg layer. I cover the top potatoes with some reserved sour cream mixture and sprinkle with fine, dry buttered crumbs! Yummy. On occassion I put in some sliced sausage.
This is the first dish I ever made as a child growing up in Hungary. I also use kielbasa in the layers. I lightly salt each potato layer and then drizzle it with some of the butter and sourcream mixture. Then pour the left over sauce on top. This year it will be part of our Christmas morning breakfast. I'll prep the night before and bake while we're opening presents.
Pretty good. It was a big hit at the potluck. I added red onion and worchester sauce for a kick.
*Be sure and melt the sour cream with the butter. If you just add melted butter to the s. cream you'll get a very puffy topping that wont sink down into the dish much.
Same Hungarian recipe my family uses, except, you have to use BUTTER.... try adding ham or Kolbas (Hungarian Sausage). It was always an Easter dish growning up, but now its a staple..
I don't know about this being a lenten recipe--we made it for Fat Tuesday and because I used butter instead of margarine it came out really rich and good. I liked it, but it's not the kind of thing you can make every day. =)
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Egg Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 284
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