Incredible Potato and Egg Bake with a Light Salad: A Delicious and Easy Dinner Recipe
Craving a soul-warming dinner that’s easy on your wallet and tastebuds? Look no further! This potato and egg bake isn’t your average dish. It’s a symphony of textures and flavors, perfectly harmonizing fluffy potato chunks, savory eggs, and a sprinkle of magic (courtesy of turmeric and garlic!). Plus, a light and refreshing salad on the side cuts through the richness, making it a complete and satisfying meal.
But wait, there’s more! This recipe doesn’t require fancy ingredients or hours in the kitchen. In fact, it’s perfect for busy weeknights or when you’re short on time but big on comfort food cravings. And the best part? You can customize it to your liking, adding your favorite veggies or tweaking the spices to create a dish that’s uniquely yours.
So, are you ready to embark on a culinary adventure that will leave you uttering the same words as the recipe creator: “Incredible! I have never eaten such a delicious dinner!”? Grab your potatoes, whisks, and let’s get cooking!
Ingredients
For the Potato and Egg Bake:
- 1 kg potatoes, peeled and diced
- Vegetable oil for frying
- Salt and black pepper to taste
- 6 eggs
- 0.5 teaspoon dried garlic
- 1/3 teaspoon turmeric
- 100g grated cheese
For the Salad (optional):
- 250g ham, chopped
- 250g pickled mushrooms, chopped
- 150g hard cheese, cubed
- 150g canned corn, drained
- 2 tablespoons mayonnaise
- Green onions, chopped
- Fresh dill, chopped
Instructions
- Preheat oven to 180°C (350°F).
- Heat oil in a large skillet over medium heat. Add the diced potatoes and fry until golden brown and half-cooked, about 10-15 minutes. Season with salt and pepper.
- In a bowl, whisk together the eggs, garlic powder, turmeric, salt, and pepper.
- Pour the egg mixture over the potatoes in the skillet.
- Sprinkle the grated cheese over the top.
- Cover the skillet with foil and bake in the preheated oven for 30 minutes.
- While the bake is cooking, prepare the salad (optional): Combine chopped ham, pickled mushrooms, hard cheese cubes, and drained corn in a bowl.
- In a separate bowl, whisk together mayonnaise, salt, and pepper.
- Pour the dressing over the salad ingredients and toss to combine.
- Once the bake is done, remove the foil and broil for 5-7 minutes, or until the cheese is golden brown and bubbly.
- Serve the potato and egg bake topped with chopped green onions and fresh dill.
- Enjoy your delicious and easy dinner!
Tips
- For a richer flavor, use olive oil instead of vegetable oil.
- You can add other vegetables to the bake, such as chopped bell peppers, onions, or spinach.
- If you don’t have pickled mushrooms, you can use fresh mushrooms or omit them altogether.
- Feel free to adjust the amount of mayonnaise in the salad dressing to your liking.
- Serve this bake with a side of crusty bread for a complete meal.
