How to cook Potato and Egg Casserole
Egg potato recipe INGREDIENTS
• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, cool, peel and
slice.
3. Place eggs in a saucepan and cover with cold water. Bring water
to a boil and immediately remove from heat. Cover and let eggs stand
in hot water for 10 to 12 minutes. Remove from hot water, cool, peel
and slice.
4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling
each layer of eggs with seasoning salt, ending with potatoes.
5. In a small saucepan over low heat, melt margarine with sour cream.
Pour over potatoes and sprinkle lightly with seasoning salt.
6. Bake in preheated oven for 30 minutes.
Your Egg potato recipe is ready now
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