Hungarian Egg and Potato Casserole
Indulge in the comforting flavors of Eastern Europe with this Hungarian Egg and Potato Casserole, a hearty dish that layers tender potato slices, creamy sour cream, and perfectly boiled eggs, all topped with golden, buttery breadcrumbs and a hint of smoky paprika. This casserole's rich, satisfying taste and beautifully rustic presentation make it perfect for cozy family dinners or potluck gatherings. Ready in just about an hour, this recipe highlights simple ingredients like pantry-friendly potatoes, eggs, and sour cream, yet delivers exceptional flavor with its signature Hungarian seasoning. Serve it as a standalone dish or as a side to complement roasted meats or fresh salads—either way, this casserole is sure to become a comfort-food favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Potatoes
- 6 Hard-boiled eggs
- 1.5 cups Sour cream
- 3 tablespoons Butter
- 1 cup Breadcrumbs
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with 1 tablespoon of butter and set aside.
Peel the potatoes and place them in a pot. Cover with water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain and let cool slightly.
Slice the cooked potatoes into 1/4-inch thick rounds. Peel and slice the hard-boiled eggs into similar-sized rounds.
In a small pan, melt the remaining 2 tablespoons of butter and lightly toast the breadcrumbs until golden brown. Set aside.
Spread a layer of potato slices evenly on the bottom of the prepared casserole dish. Sprinkle with a pinch of salt, pepper, and paprika.
Layer the sliced eggs over the potatoes, followed by dollops of sour cream. Repeat these layers until all ingredients are used, finishing with a layer of potatoes.
Sprinkle the toasted breadcrumbs evenly over the top layer of potatoes and dust with a final pinch of paprika for color.
Cover the casserole dish with foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Enjoy your Hungarian Egg and Potato Casserole!
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 5961 mg | 259% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 22.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 396 mg | 30% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6893 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
