Esta es una exhibición prevé de cómo se va ver la receta de 'Hungarian Potato And Egg Casserole' imprimido.

Receta Hungarian Potato And Egg Casserole
by Global Cookbook

Hungarian Potato And Egg Casserole
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 6 x Potatoes (approx. 2 lbs)
  • 1 x Onion, minced
  • 2 Tbsp. Oil
  • 1 c. Lowfat sour cream
  • 1 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 x Large eggs, boiled & sliced
  • 2 Tbsp. Dry bread crumbs Paprika

Direcciones

  1. Heat 1 inch salted water (1/2 ts salt to 1 c. water) to boiling. Add in potatoes. Heat to boiling. Reduce heat. Cover and cook till tender.
  2. Drain and cold slightly. Cook onion in oil till tender. Mix onion, oil, lowfat sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices.
  3. Gently mix potatoes and lowfat sour cream mix. Arange half the potatoes in greased 10x6x1 1/2 inch baking dish or possibly 1 1/2 qt casserole. Arrange Large eggs on top and add in remaining potatoes. Sprinkle with bread crumbs and paprika.
  4. Bake, uncovered, at 325 degrees till light brown, 30 to 40 min.
  5. Garnish with snipped parsley if you like.