What are the chances that I’d have potatoes and sour cream in my house at the same time, and then saw this recipe in the NY Times? Oh, I wasn’t actually reading the NY Times, but my nifty Iphone app lets me skip past the more serious news and go right to the Food section. Anyway, I decided to give it a try.
With potatoes, sauteed onions, sliced eggs, and sour cream, this is meant to be a simple dinner. And that’s exactly what it is – not fancy, just satisfying. Most nights, that’s really all I need. This recipe might not jump out at you unless you have the ingredients on hand, but keep it in the back of your mind for that night when you’re looking to go back to the basics.
2 thoughts on “Hungarian Potato and Egg Casserole”
wishing I had some of this right now!
This recipe sounds great to me. I usually have potatoes and eggs on hand, and I just happen to have some sour cream. Delicious!