Potato & Egg Casserole

I haven't been able to forget this dish since I had it at an Australian friend's house.
Nowadays, I make this dish often at the end of the month when the household budget is tight.
Even when making this in a toaster oven, once the top is a nice golden brown, it should be ready to serve.
Since the olive oil is what adds flavor to this dish, please use extra virgin olive oil. For 4 to 5 servings. Recipe by Umakappe
Potato & Egg Casserole
I haven't been able to forget this dish since I had it at an Australian friend's house.
Nowadays, I make this dish often at the end of the month when the household budget is tight.
Even when making this in a toaster oven, once the top is a nice golden brown, it should be ready to serve.
Since the olive oil is what adds flavor to this dish, please use extra virgin olive oil. For 4 to 5 servings. Recipe by Umakappe
Steps
- 1
Drizzle the olive oil onto your casserole dish.
- 2
Soften the potatoes by boiling or microwaving and then peel the skin off. Slice the eggs using an egg slicer.
- 3
Hard boil the eggs, remove the shells and slice. Cut the bacon into 1-2 cm pieces
- 4
Lay half of the sliced potatoes into the dish and sprinkle salt on top.
- 5
Lay about 2 eggs' worth of sliced eggs on top
- 6
Lay half of the bacon on top.
- 7
Lay the remaining potatoes on top, sprinkle some salt and then repeat Steps 5 & 6.
- 8
Sprinkle the black pepper on top.
- 9
Drizzle olive oil on top.
- 10
Place the cheese on top and then bake at 220°C in the oven for about 10-15 minutes until the cheese has toasted.
- 11
Done!!
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