Potato Egg Casserole a La Hot Potato Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 6 serving(s)
Categories
- Breakfast
- Brunch
- Casserole
- Side Dish
- Australian
- Baked
- Easy
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I found this in a potato cookbook I picked up in a thrift shop and adapted it a little to suit our tastes. It's a great side for a BBQ in the colder weather.
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Equipment
Saucepan, casserole dish, oven, grill
Ingredients
- 6 potatoes, peeled and diced
- 4 -6 hard-boiled eggs, peeled and chopped
- 3 green onions, finely chopped
- 1 tablespoon parsley, chopped
- 1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)
- fresh ground black pepper
- 250 g low-fat sour cream
- 4 slices bacon, chopped and cooked
- 1/4 cup milk (optional)
- 1/2 cup cheddar cheese, grated
Instructions
Cook potatoes in boiling water until tender; drain and cool.
Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.
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