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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Do not peel or slice the potatoes. | 2. You will be cooking them whole. | 3. Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling. | 4. Add potatoes. | 5. Heat to boiling. | 6. Reduce heat. | 7. Cover and cook until tender. | 8. Test with a fork or a knife for tenderness. | 9. Drain and cool slightly. | 10. Cook onion in oil until tender. | 11. Mix onion, oil, sour cream, salt and pepper. | 12. Peel potatoes and cut into 1/4 inch slices. | 13. Gently mix potatoes and sour cream mixture. | 14. Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole. | 15. Arrange eggs on top and add remaining potatoes. | 16. Sprinkle with bread crumbs and paprika. | 17. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. | 18. Garnish with snipped parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	2		boiled sliced	143.0	0.72	12.56	9.51
breadcrumb	2	tablespoons		-	-	-	-
hungarian paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.