Potatoes baked with mushrooms and eggs

1 serving


cook the potatoes, peel, cut into circles. wash and cook the dried mushrooms in the least amount of water, then chop, peel the onions, cut into small cubes, fry until light yellow. cook the eggs and cut into pieces. grease a low saucepan with fat, sprinkle with crushed crumbs. lay a layer of potatoes, salt, sprinkle with onions and mushrooms, lay a layer of eggs on top, salt again and pepper. again lay a layer of potatoes, etc. (2-3 layers), the last should be a layer of potatoes. Pour everything with salted sour cream mixed with mushroom broth, put in the preheated oven and bake, when the casserole browns. round the sides of the pan with a knife, apply a round dish on top and tip the casserole onto the dish. serve with a salad of raw vegetables.