Hungarian Potato Casserole

Hungarian Potato Casserole
Quantity Ingredient
600 g Boiling Potatoes
3 Eggs
0,5 tbsp Sunflower Oil
150 g Hungarian salami
300 g Sour cream

Hungarian potato casserole does not need any further spices, as the salami tastes spicy enough. Boil a firm variety of potatoes as a coat of potatoes. Boil the eggs hard. Peel potatoes and eggs and cut into slices. Preheat oven to 180°. Brush a casserole dish with sunflower oil, cover with approx. 1/3 of the potatoes and salt lightly. Spread half of the eggs over it. Cut the Hungarian salami into thin slices and spread half on the eggs. Stir the sour cream until smooth and pour part of it over the salami. Hungarian potato casserole is layered alternately with the remaining ingredients in the mold. Cover the top layer with potatoes and pour the remaining sour cream over it. Hungarian potato casserole is baked for about 35-40 minutes on the middle rack. Hungarian potato casserole is served in Hungary with pickled salad.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
587 kcal
41 g
27 g
43 g

(C)opyright by Marions Kochbuch