Hungarian Potato and Egg Casserole

A perfect dish to break the fast.

Ingredients:

• 1 1/2 to 2 cups sour cream

• 1 small clove garlic, pressed or crushed

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon cayenne (or a few dashes Tabasco)

• 3 tablespoons butter

• 1 1/2 to 2 pounds all-purpose potatoes (about 5 medium), peeled, cooked, and sliced 1/4 to 1/3 inch thick

• 4 hard boiled eggs, sliced 1/4-inch thick

• 1/2 cup fine dry (unseasoned) breadcrumbs

• 3/4 teaspoon sweet paprika

Preheat the oven to 350 degrees.

In a small bowl, combine the sour cream, garlic, salt, pepper, and cayenne (or Tabasco). Blend well. With 1 tablespoon of the butter, coat the inside of an
8-inch-square (or equivalent size) baking dish, then make a layer of about
one third the potatoes.

Arrange 2 of the sliced eggs on top of the potatoes. With a spatula, spread on about one third of the sour cream mixture. Repeat the potato layer, the egg
layer, and sour cream. Add a final layer of potatoes, then the final one third
of sour cream.

Sprinkle evenly with bread crumbs, dot with the remaining 2 tablespoons of
butter. Sprinkle with paprika.

Bake for 30 minutes. Let stand 10 minutes before serving. (Can be reheated.)

Serves 4.

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