Egg and bacon casserole is inspired by the Hungarian dish rakott krumpli, which is a casserole comprised of eggs and potatoes. It is traditionally eaten by Hungarian Jews during the first nine days of the month of Av, when they refrain from eating meat. Since this comfort food is quite delicious, other versions with meat such as ham, bacon or sausage were made. This dish can be eaten as is or withcrostini or pita. It goes well with salad too. Enjoy!
1 lb. of potatoes
1/4 lb. of bacon, chopped
1 teaspoon oil
3 hard-boiled eggs, peeled and roughly chopped
1 cup of sour cream
1 medium sized white onion, chopped
3 garlic cloves, minced
2 cups shredded mozzarella cheese
2 tablespoons softened butter
1/4 teaspoon ground paprika
Salt and pepper to taste
Preheat the oven at 350F and grease a 9×11 baking dish or a casserole dish with butter or you can use ramekins as well.
Wash the potatoes and scrub them. After, place them in a pot of water. Make sure all the potatoes are submerged. Cover the pot and place it over high heat. Bring it to a boil and allow it to do so for 10 minutes. Drain and then set them aside to cool.
Heat the oil in a non-stick frying pan or skillet over medium heat. Fry the chopped bacon until they are crisp or depending on how you want them. Transfer the cooked bacon to a plate lined with paper towels to drain the excess oil.
Combine the chopped onions and the sour cream in a small bowl. After, peel the potatoes and grate them. Season it with salt and pepper.
Place a layer of potatoes on the dish and then top it with eggs. Add the bacon layer and then put the sour cream and onion mixture. Spread it evenly using a spatula. Repeat this for the remaining ingredients as needed. Sprinkle it with mozzarella cheese and then paprika.
Bake the casserole in the oven for 15-20 minutes or until the cheese bubbles and the top is golden brown. Remove from the oven and let it stand for 5 minutes before serving.
Photo Courtesy Of: Tim Rodenberg