Potato Egg Casserole a La Hot Potato Salad

5.0(5)

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.

by Mandy·published 2008-04-06

Open original recipe

Breakfast

Servings

6 serving(s)

Total time

30 min

prep 10 min

Calories / serving

382 kcal

Ingredients (10)

serves

6 potatoes, peeled and dicedpotato
4 -6 hard-boiled eggs, peeled and choppedegg
3 green onions, finely choppedscallion
1 tablespoon parsley, choppedparsley
1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)mustard
fresh ground black pepperpepper
250 g low-fat sour creamsour-cream
4 slices bacon, chopped and cookedbacon
1/4 cup milk (optional)milk
1/2 cup cheddar cheese, gratedcheddar

Instructions (4 steps)

01Cook potatoes in boiling water until tender; drain and cool.
02Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
03Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
04Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.

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