Potato casserole with rice and egg

Boil the potatoes in a uniform, peel and wipe through a sieve. Add flour, raw egg, salt, pepper to the resulting puree and mix well. Go through the rice, rinse well and boil (for 1 cup of rice - 2 glasses of water) over low heat. Boil the eggs hard-boiled, peel and finely chop. Peel the bulb onions, wash, cut into small cubes and sauté in butter. Then transfer the rice to a bowl, add the chopped egg, sautéed onion, salt, pepper, finely chopped dill greens and mix well. Grease the mold with oil, sprinkle with crumbs, lay a layer of potatoes, a layer of rice minced meat, then again a layer of potatoes. Flatten, grease with egg yolk, sprinkle with ground crumbs or grated cheese and bake in the oven for 10-15 minutes. Cut the finished casserole into parts, put on a plate, pour over melted butter or sauce (onion or sour cream).