Categories: Casseroles, Hungarian 
      Yield: 6 servings 
  
      3 lb Potato                              1 c  Sour cream 
  1 1/2 tb Salt                                6 oz Ham, boiled 
      6    Egg                                 6 oz Sausage 
    1/4 lb Butter                              1 tb Paprika 
  
  Fat grams    per serving:              Approx. Cook Time:  0:30 
   
  Hard-boil the eggs; peel and slice.  Drop potatoes in their skins in water 
  to cover with 1 Tbsp salt.  Cook until fork tender; slice. Preheat oven to 
  350 F.  Butter a deep casser“le, and arrange a layer of potatoes on the 
  bottom.  Season with salt.  Melt butter and sprinkle a little on top of the 
  potatoes.  Cover with ham strips, repeat the potatoes, salt, and butter. 
  Arrange egg slices, then sausage slices on top, finishing with a potato 
  layer.  Pour the remaining butter over and spread the sour cream on top. 
  Bake, uncovered, for 30 minutes.  Lengthen cooking time to one hour if the 
  casser“le has been refrigerated before cooking. 
   
  ~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi