Hungarian Style Potatoes

Cook the eggs while prepping the onions and potatoes. (I cover them with water, bring it to a boil and turn the heat off. If you need them sooner, let them boil for 5 minutes before removing from the heat).Start the onions before you slice the potatoes. Saute the onions and red pepper flakes in the butter and olive oil. Use large skillet over high heat to start, then reduce the heat when they start to change color. Continue to cook on low heat for another 10 minutes or so.Use a mandoline to cut the potatoes about ¼" thick (or as thinly as you can with a knife). Place them in a large saucepan or dutch oven and cover with water.Bring to a boil and cook for 10 minutes or so until the potatoes have softened but aren't quite cooked through. Drain and rinse with cold water.Preheat the oven to 350 F and prepare a loaf pan with cooking spray.For three layers, use roughly a third of the potatoes, then a third of the onions and top with a third of the sour cream. Then add cheese and seasoning. Repeat for the other layers, making sure to reserve some of the cheese for the top.Bake for 20 minutes then add the sliced hard boiled eggs and the remaining cheese. Season again with salt, pepper and paprika. Bake for another 10 minutes or until the cheese has melted.Garnish as desired before serving.