Recipe - Hungarian Potato And Egg Casserole

6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tablespoon Oil
1 cup Sour cream
1 One half teaspoon Salt
One fourth teaspoon Pepper
2 Eggs, boiled & cut or sliced up
2 tablespoon Dry bread crumbs
Paprika

Heat 1 inch salted water (One half teaspoon salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil,
sour cream, salt and pepper. Peel potatoes and cut into One fourth inch slices.
Gently mix potatoes and sour cream mixture. Arange half the potatoes in
greased 10x6x1 One half inch baking dish or 1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini