1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (331g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon mustard |
||
| Calories 382 | ||
| Calories from Fat 168 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.7g | 28% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 177mg | 59% | |
| Sodium 266mg | 11% | |
| Potassium 1058mg | 30% | |
| Total Carbohydrate 40.2g | 13% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 2.4g | ||
| Protein 14.0g | 28% | |
Potato Egg Casserole a La Hot Potato Salad
By: Mandy from Oz
Apr 6, 2008
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.
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
1
Cook potatoes in boiling water until tender; drain and cool.2
Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.3
Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.4
Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.
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Browse similar recipes by category
- Course > Breakfast
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: halloweencat01
On Sep 4, 2008
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!
From: Boomette
On Jun 1, 2008
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
From: *Parsley*
On May 31, 2008
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!
From: DuChick
On May 10, 2008
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.
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