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.
Ingredients
- 3 potatoes peeled and sliced
- Water enough to cover the potatoes
- 30 g plant-based oil for greasing
- 5 g salt 1 tsp, divided
- Black pepper to taste
- 4 eggs
- 10 g paprika 2 tsp
- 50 g mozzarella cheese shredded
- 80 g luncheon meat diced
- 50 g green peas
- 50 g 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.