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Potato Casserole with Eggs and Cheese

A hearty potato casserole featuring eggs and cheese, perfect for busy weeknights and utilizing leftover ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs
  • 500 g potatoes, peeled and diced You can use waxy potatoes for creamier texture or starchy for fluffier casserole.
  • Water, as needed
  • 1 teaspoon dried garlic
  • 50 g starch (cornstarch works well) All-purpose flour can be a substitute, but may change texture.
  • Cooking oil, for frying
  • 1 bunch spring onions, chopped
  • 1 tablespoon ketchup Adds a touch of sweetness.
  • 100 g cheese, grated (cheddar or your preference)

Method
 

Preparation
  1. Start by peeling and dicing the potatoes into small cubes.
Cooking
  1. Heat some cooking oil in a large frying pan over medium heat. Add the diced potatoes, seasoning with salt, pepper, and dried garlic. Fry for 3-4 minutes until they turn slightly golden.
  2. Toss in the chopped spring onions and fry for another 2-3 minutes until softened.
  3. In a mixing bowl, beat the eggs and starch together. Pour this mixture over the potatoes and onions in the frying pan.
  4. Drizzle ketchup across the mixture and sprinkle grated cheese on top.
  5. Allow to cook for an additional 2-3 minutes until the eggs set and cheese melts, creating a golden topping.
  6. Remove from heat and let sit for a moment before slicing into portions. Serve hot.

Notes

For extra flavor, add herbs like parsley or dill to the egg mixture. Ensure potatoes are tender but not fully cooked for better texture.