Potato and Egg Casserole Recipe - Allrecipes.com
Potato and Egg Casserole Recipe
  • READY IN 1¼ hrs

Potato and Egg Casserole

Read Reviews (65)

"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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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  6. Bake in preheated oven for 30 minutes.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2007

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!

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Most Helpful Critical Review
Apr 06, 2010

The flavor was great but there was too much butter/margarine and the potatoes were still hard. I would reduce the margarine (I used butter) and cook the potatoes for longer.

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Oct 18, 2003

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

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Aug 28, 2006

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.

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Dec 14, 2007

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.

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Nov 18, 2007

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.

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May 03, 2007

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..

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Jan 23, 2003

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. =)

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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