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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with 1 tablespoon of butter and set aside.

Step 2

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.

Step 3

Slice the cooked potatoes into 1/4-inch thick rounds. Peel and slice the hard-boiled eggs into similar-sized rounds.

Step 4

In a small pan, melt the remaining 2 tablespoons of butter and lightly toast the breadcrumbs until golden brown. Set aside.

Step 5

Spread a layer of potato slices evenly on the bottom of the prepared casserole dish. Sprinkle with a pinch of salt, pepper, and paprika.

Step 6

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.

Step 7

Sprinkle the toasted breadcrumbs evenly over the top layer of potatoes and dust with a final pinch of paprika for color.

Step 8

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.

Step 9

Remove the casserole from the oven and let it rest for 10 minutes before serving. Enjoy your Hungarian Egg and Potato Casserole!

Nutrition Facts

Serving size	(1659.7g)

Amount per serving	% Daily Value*
Calories	2280.0

Total Fat 71.9g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 6.5g
Cholesterol 1331.7mg	0%
Sodium 5960.9mg	0%
Total Carbohydrate 341.4g	0%
Dietary Fiber 31.3g	0%
Total Sugars 22.8g
Protein 83.1g	0%

Vitamin D 306.7IU	0%
Calcium 395.7mg	0%
Iron 23.7mg	0%
Potassium 6892.6mg	0%

*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.

Source of Calories

Fat: 27.6%

Protein: 14.2%

Carbs: 58.2%