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Egg and Potato Casserole

It was one day when Zuzana took me to see her aunt, and she brought out a casserole that worried her.  She was worried that my non-Slovakian self would not like it.  Look at that image.  What’s not to like?  One can imagine casserole with leftovers out of the fridge and even think of something grotesque when it’s possibly “foreign”.  Like when comedian Tim Allen spoke of his grandmother bringing out “oysters with raisins”.

So Zuzana’s aunt brings out this lovely casserole, and my first impression was that it was everything a man could ever want in a casserole.  Eggs, potatoes, sausage, cheese…I wasn’t sure what time of the day one would even eat this, but I fell in love with it instantly and had to learn the recipe.  The dish is not really known as any “official” cuisine of Slovakia, Hungary, or the other Central European countries, but it’s more an easy dish passed on through mothers to feed he hungry fellows with not a lot of effort.

The casserole can be as healthy or unhealthy as you desire.  I make mine with turkey kielbasa, fat-free sour cream, and fat-free cheese. Try it yourself and experiment with your own combinations:

Egg and Potato Casserole


  • 4 large potatoes
  • 6 eggs
  • 1 tbsp (1/8 stick) of butter or margarine
  • 1 package (14 ounces) of turkey kielbasa
  • 1 package (8 ounces) of fat-free sour cream
  • 1 package (7 ounces) of fat-free shredded cheese
  • Salt and pepper to taste


  1. Fill a large pot halfway with water and add a few heaping tablespoons of salt. Place the pot on the stove and bring it to a boil.
  2. Add in the potatoes and boil until they start to turn soft, remove from pot when ready and let cool.
  3. Set up a second pot of salted water to boil, but add in the eggs and boil them until they’re done.
  4. In a casserole dish, grease the bottom and sides with the butter or margarine.
  5. Peel the potatoes and eggs and cut into slices roughly 1/3″-1/2″ thick. Slice the kielbasa into similar sized pieces.
  6. In the dish, lay out a layer of potato slices.
  7. On top of the potato slices, lay a mixture of egg slices and pieces of kielbasa.
  8. On top of the egg and kielbasa, spread some of the sour cream and sprinkle some of the cheese. Add salt and pepper if you desire.
  9. Repeat steps 6-8 until you run out of ingredients or you run out of dish space.
  10. Place the casserole in the oven and bake at 400º for 30-45 minutes.

Quick Notes

When you cook the potatoes, take care not to cook them all the way. You cook them all the way when you want to mash them, but in this case we just need them softer, but still solid.

If you’re not sure on the proper technique for boiling eggs, check out this article on WikiHow.


The sky is the limit actually. You can use different sausages, add onions, remove the sausage and use bacon or ham, add vegetables, etc. Even cheeses. I didn’t mention any specific cheese in the ingredients list because it’s really down to your tastes. I used cheddar in the above image.

If you aren’t thinking health-conscious, then by all means use full-fat cheese, sour cream, and kielbasa. I keep it healthy for my own tastes, but you’re not required to follow that.

Serving Suggestions

Traditionally you serve this dish with a side of pickles and tomatoes.

Tags: casserole, egg, German, Hungarian, Polish, potato, Russian, Slovak

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