Looking for an easy and satisfying dinner idea? This baked potato and egg casserole is the perfect comfort food—simple, delicious, and made with everyday ingredients. Tender potatoes are lightly fried, then baked with seasoned eggs and cheese until golden. It’s paired with a savory ham, cheese, and pickled mushroom salad for a balanced and hearty meal that’s sure to become a favorite.
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Yield: Serves 4–6
Cuisine: Homestyle European
Ingredients
For the Potato and Egg Casserole
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1 kg potatoes, peeled and cut into cubes or thin slices
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Vegetable oil, for frying
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Salt and black pepper, to taste
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6 eggs
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0.5 tsp dried garlic
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1/3 tsp turmeric
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Salt and black pepper, to season the eggs
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100 g grated cheese (any semi-hard cheese like mozzarella or gouda)
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Foil, for baking
For the Ham-Mushroom Salad
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250 g cooked or smoked ham, diced
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250 g pickled mushrooms, drained
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150 g hard cheese, grated
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150 g canned corn, drained
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2 tbsp mayonnaise
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100 g extra grated cheese (for topping, optional)
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Fresh green onion, chopped
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Fresh dill, chopped
Instructions
Step 1: Prepare the Potatoes
Peel and cut the potatoes into small cubes or thin slices. Heat a generous amount of vegetable oil in a skillet over medium-high heat. Add the potatoes, season with salt and black pepper, and fry until lightly golden and half-cooked—about 8–10 minutes. Stir occasionally to prevent sticking. Transfer to a baking dish in an even layer.
Step 2: Season and Prepare the Eggs
In a medium bowl, crack the 6 eggs. Whisk until well combined and fluffy. Add salt, black pepper, dried garlic, and turmeric. Mix well to evenly distribute the spices and give the mixture a warm golden hue.
Step 3: Pour and Layer
Pour the egg mixture evenly over the pre-cooked potatoes in the baking dish. Gently shake the dish to allow the egg to settle around the potatoes. Cover the dish with foil to trap moisture during baking.
Step 4: Bake the Casserole
Preheat the oven to 180°C (356°F). Bake the casserole, covered, for 30 minutes. Then remove the foil, sprinkle the grated cheese evenly on top, and return to the oven. Bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the top is golden.
Step 5: Prepare the Salad
While the casserole is baking, make the salad. In a large mixing bowl, combine the diced ham, pickled mushrooms, grated cheese, canned corn, and mayonnaise. Mix until everything is well coated. Add a little extra grated cheese on top if desired. Chill until ready to serve.
Step 6: Add Fresh Herbs
Just before serving, chop fresh green onion and dill and sprinkle over both the salad and the casserole for extra freshness and aroma.
Step 7: Serve and Enjoy
Serve generous portions of the potato and egg casserole hot from the oven, alongside a scoop of the creamy ham and mushroom salad. This combination is hearty, flavorful, and perfect for a casual dinner or a comforting weekend meal.
Nutritional Information (Per Serving)
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Calories: 520 kcal
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Protein: 26 g
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Fat: 35 g
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Carbohydrates: 28 g
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Fiber: 3 g
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Sugar: 4 g
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Sodium: Moderate
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Cholesterol: 190 mg
Origins and Popularity
This dish echoes the flavors and methods of classic Eastern European home cooking—layered casseroles, simple fried potatoes, seasoned eggs, and rich, mayo-based salads. The combination of a hot, cheesy bake with a cold, crunchy salad is a staple in many family households and has stood the test of time for its ease and ability to feed a crowd.
Reasons to Love This Recipe
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Easy to prepare with basic ingredients
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Comfort food at its finest—eggs, cheese, potatoes, and ham
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Great for leftovers or meal prep
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Crowd-pleasing for family meals or gatherings
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Balanced with a hot main and a chilled, tangy salad
Health Benefits
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Eggs offer complete protein and vital nutrients
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Potatoes are high in potassium and fiber
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Pickled mushrooms provide probiotics and flavor without added fat
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Cheese and ham offer calcium, protein, and iron
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Fresh herbs bring antioxidants and digestive support
Serving Suggestions
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Pair with sliced cucumbers, tomatoes, or a simple green salad
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Serve with fresh crusty bread or garlic toast
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Add a side of sour cream or Greek yogurt for dipping
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Turn into a brunch platter with fruit and juice on the side
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Great as a potluck dish or picnic meal
Cooking Tips
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Use a nonstick or greased baking dish to avoid sticking
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Don’t overcook the potatoes when frying—they will finish in the oven
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You can use boiled potatoes instead of frying to reduce oil
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The casserole can be doubled or halved depending on your dish size
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Add extra herbs like parsley or basil for more flavor
Variations
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Vegetarian: Omit the ham and use sautéed bell peppers or zucchini
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Spicy: Add chili flakes or hot paprika to the egg mixture
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Cheese lovers: Mix cheese into the eggs and top with a cheese blend
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Lighter version: Use Greek yogurt in place of some mayo in the salad
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Add-ins: Toss in peas or diced cooked sausage to the salad for extra bite
Conclusion
This Baked Potato and Egg Casserole with Cheesy Ham-Mushroom Salad is the ultimate comfort food combo—hot and hearty on one side, cool and creamy on the other. With crispy potatoes, fluffy eggs, melted cheese, and a flavor-packed salad, it’s the kind of dinner that hits the spot every time. Whether you’re cooking for your family or treating yourself to something special, this recipe is a guaranteed win.
FAQ
1. Can I use other meats instead of ham?
Yes. Cooked chicken, turkey, or even salami work well.
2. Can I prep this ahead of time?
Yes. Assemble and refrigerate the casserole up to 8 hours in advance, then bake.
3. Can I freeze the casserole?
Yes, though it’s best fresh. If freezing, reheat in the oven for best texture.
4. What kind of cheese should I use?
Any semi-hard cheese like mozzarella, gouda, cheddar, or a blend.
5. Is the salad optional?
It adds contrast and texture, but you can substitute a fresh side salad.
6. Can I use frozen vegetables?
Yes, thaw and drain well before using in the salad or casserole.
7. What’s a good substitute for mushrooms?
Chopped pickles or olives give a similar tangy bite.
8. Can I use fewer eggs?
Yes, reduce to 4–5 if you prefer a thinner egg layer.
9. Do I need to cover with foil?
Yes, covering helps the casserole bake evenly and stay moist.
10. Can I use sweet potatoes?
Yes, just note that the flavor will be sweeter and softer in texture.