Hungarian Potato Bake 1975 Recipes

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HUNGARIAN POTATO AND EGG CASSEROLE

Provided by Elaine Louie

Categories     brunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 9



Hungarian Potato and Egg Casserole image

Steps:

  • Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
  • Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
  • Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
  • Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
  • Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

1 1/2 pounds (about 5 medium) russet, Idaho, or other baking potatoes, unpeeled and scrubbed
Salt
2 tablespoons vegetable oil
1 pound (about 2 large) onions, thinly sliced
6 large eggs
1 tablespoon unsalted butter, at room temperature
Freshly ground black pepper
Sweet Hungarian paprika
2 cups sour cream

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

Make and share this Hungarian Paprika Potatoes (Paprikas Krumpli) recipe from Food.com.

Provided by Anthony Gougoutris

Categories     Hungarian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Hungarian Paprika Potatoes (Paprikas Krumpli) image

Steps:

  • In a large saucepan, melt butter and olive oil.
  • Sauté the onions for 5 minutes.
  • Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
  • Bring to a boil, then reduce to a simmer.
  • Avoid stirring as much as you can to keep the potatoes from breaking apart.
  • Cook for 30 minutes or until tender.

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 1/2 tablespoons Hungarian paprika
6 large potatoes, diced 3/4 inch (waxy type)
1 small green pepper, diced
1 large tomatoes, peeled and diced
salt and pepper, to taste
water

HUNGARIAN POTATOES

This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!

Provided by Aunt Cookie

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Hungarian Potatoes image

Steps:

  • Pour melted butter in a casserole.
  • In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
  • Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
  • Repeat a second layer of each.
  • Sprinkle with paprika.
  • Bake in 350 F for 30 minutes.

Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5

6 medium potatoes, cooked and sliced
1/2 cup melted butter or 1/2 cup margarine
4 large hard-boiled eggs, chopped
2 cups sour cream, about 16 oz
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup fine dry breadcrumb
1/2 cup green onion, chopped
paprika

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