Potato Egg Casserole a La Hot Potato Salad
"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."
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
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
directions
- 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.
Questions & Replies
-
Everything else except the sour cream is in tsp.,Tbls,and cups.the sour cream in grams.What does 250 g weigh in American style measurements?
Reviews
-
wonderful !! the family loved it !the only change I made was I used cheddar jack cheese cause that was what I had on hand. Will deff make it again thanks for the recipe! -
I did half the recipe and used 2 hard-boiled eggs. I used regular mustard. I liked it. I used fat-free sour cream. I didn't have to add milk. They taste like twice-baked potatoes. It's very good. And I tasted it cold after taking the photo. I'm wondering if I should eat this cold or warm tomorrow for my lunch. Thanks Mandy. Made for ZWT4 -
Fabulous! It's very tasty. I used the 6 hard boiled eggs and the 2 tsp Dijon mustard. My potatoes were rather large, so I needed some extra sour cream. Thanx for sharing. I just know that this will be a big hit at many future picnic/potlucks! -
This was a very nice change from the usual cold tater salad. I used both white and red potatoes and opted not to peel them. I felt the need to add salt after the first bite. I also used fat-free sour cream and low fat cheddar. Made for Aussie Swap 5/08. -
Very good dish. Reminded me of a hot dog salad I used to make years ago. This went very well with ribs on the grill and all the other goodies we had yesterday. Made for PAC 2008
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
