Savory Vegetable Potato Bake is a comforting, nutritious, and flavorful dish that’s perfect for breakfast, brunch, or even as a hearty side dish. This recipe combines tender potatoes, sautéed vegetables, and a creamy egg mixture, all topped with melted cheese and fresh herbs. It’s a versatile dish that can be customized with your favorite vegetables and seasonings. Plus, it’s easy to make and packed with nutrients like protein, fiber, vitamins, and minerals. This bake is also a great way to use up leftover boiled potatoes and vegetables, making it an ideal choice for a satisfying and delicious meal that the whole family will love.
Full Recipe:
Ingredients:
4 medium potatoes, boiled until tender (about 600g or 1.3 lbs)
1 white onion, chopped (about 150g or 5.3 oz)
2 tablespoons vegetable oil (for greasing and cooking)
1 clove garlic, minced
100g (3.52 oz) mushrooms, sliced
1 zucchini, chopped (about 150g or 5.3 oz)
Salt, black pepper, and ground coriander to taste
2 tablespoons canned corn (about 30g or 1 oz)
4 eggs
50g (1.76 oz) sour cream (about 3.5 tablespoons)
70g (2.46 oz) cheese, grated (Cheddar, mozzarella, or any cheese of your choice)
Fresh parsley and dill for garnish
Making It Step by Step:
Prepare the Potatoes:
Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes depending on their size. You can check for doneness by inserting a knife or fork into the potatoes; it should go through easily. Once cooked, drain the potatoes, let them cool slightly, and then cut them into bite-sized pieces or slices.
Preheat the Oven and Prepare the Dish:
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (about 9×13 inches) with a tablespoon of vegetable oil, ensuring all sides are well-coated. This will prevent the bake from sticking and make cleanup easier.
Sauté the Vegetables:
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