| 1 | Fat grams per serving: approx. cook time: 0:30 |
| 2 | hard-boil the eggs; peel and slice. |
| 3 | Drop potatoes in their skins in water to cover with 1 tbsp salt. |
| 4 | Cook until fork tender; slice. |
| 5 | Preheat oven to 350°F. |
| 6 | Butter a deep casserôle, and arrange a layer of potatoes on the bottom. |
| 7 | Season with salt. |
| 8 | Melt butter and sprinkle a little on top of the potatoes. |
| 9 | Cover with ham strips, repeat the potatoes, salt, and butter. |
| 10 | Arrange egg slices, then sausage slices on top, finishing with a potato layer. |
| 11 | Pour the remaining butter over and spread the sour cream on top. |
| 12 | Bake, uncovered, for 30 minutes. |
| 13 | Lengthen cooking time to one hour if the casserôle has been refrigerated before cooking. |
| 14 | ~-- the philadelphia orchestra cookbook per cindy tarsi |
