Potato Egg Casserole a La Hot Potato Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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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