A Hearty Dish from the Heart
This Potato and Egg Casserole is a comforting, hearty dish that’s perfect for any meal of the day. With tender potatoes, rich eggs, and a savory filling of cheese, luncheon meat, and vegetables, it’s an easy-to-make meal that delivers on flavor and satisfaction.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 3 potatoes, peeled and sliced
- Water (enough to cover the potatoes)
- 30g plant-based oil (for greasing)
- 5g salt (1 tsp), divided
- Black pepper, to taste
- 4 eggs
- 10g paprika (2 tsp)
- 50g mozzarella cheese, shredded
- 80g luncheon meat, diced
- 50g green peas
- 50g corn
Instructions
- Prepare the potatoes: Boil the sliced potatoes in water until tender, about 10-12 minutes. Drain and set aside.
- Cook the vegetables: In a large pan, heat the plant-based oil. Add the green peas and corn and sauté for 2-3 minutes. Season with 3g of salt and black pepper.
- Make the egg mixture: In a bowl, beat the eggs with paprika, the remaining salt, and black pepper.
- Assemble the casserole: Preheat the oven to 375°F (190°C). Grease a baking dish and layer the cooked potatoes, sautéed vegetables, and luncheon meat. Pour the egg mixture over the top and sprinkle with shredded mozzarella cheese.
- Bake the casserole: Bake for 25-30 minutes or until the eggs are set and the cheese is golden and bubbly.
- Serve and enjoy: Let the casserole cool slightly before slicing and serving.
Notes
- For a vegetarian version, omit the luncheon meat and add extra veggies such as bell peppers or mushrooms.
- You can use any cheese you prefer, such as cheddar or gouda, for a different flavor profile.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days. It can also be frozen for up to 3 months.
Find it online: https://friendlywell.com/a-hearty-dish-from-the-heart/