Ingredients

• 1.5 pounds (about 5 medium) russet, Idaho, or other baking potatoes, scrubbed but unpeeled.
• Salt
• 2 tbsp vegetable oil
• 1 pound (about 2 large) onions, thinly sliced
• 6 large eggs, hard boiled
• 1 tbsp unsalted butter at room temperature
• Freshly ground black pepper
• Sweet Hungarian paprika
• 2 cups sour cream

Method

1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2 inch rounds.
2. Place a medium saute pan over mediu heat. Add vegetable oil and heat until shimmering. Add onions and saute until soft and almost caramelized, about 25 mintues. Lower leat if they begin to brown too quickly.
3. Peel the eggs and cut into 1/3 inch rounds.
4. Preheat the oven to 350°. Generously coat the inside of a 1 to 1.5 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with the remaining sour cream and sprinkle with paprika.
5. Cover the baking dish and place in the center rack of the oven. Bake for 45 minutes.

(Mirror)

Results: kind of boring. Apparently they usually add kolbász (Hungarian sausage) to it in Hungary, and they usually don't use the onions.

I found the texture of the hard-boiled eggs off-putting in the recipe. If I make it again, I will shred the eggs on the large holes of a cheese grater.