This satisfying and flavorful dish features baked potatoes topped with a seasoned egg mixture, complemented by a delicious ham and mushroom salad. Perfect for any meal, this combination is both hearty and refreshing.
Preparation Time: 45 minutes
Ingredients for Baked Potatoes and Eggs:
- 1 kilogram of potatoes
- Vegetable oil
- Salt and black pepper to taste
- 6 eggs
- 0.5 teaspoon dried garlic
- 1/3 teaspoon turmeric
- Foil
Ingredients for the Salad:
- 250 grams of ham
- 250 grams of pickled mushrooms
- 150 grams of hard cheese
- 150 grams of canned corn
- 2 tablespoons of mayonnaise
- 100 grams of cheese
- Green onion
- Dill
Directions:
Baked Potatoes and Eggs:
- Preheat your oven to 180°C (350°F).
- Peel and slice the potatoes. Heat some vegetable oil in a large skillet and fry the potatoes until they are half-cooked.
- Season the potatoes with salt and black pepper to taste. Transfer the potatoes to a baking dish.
- In a bowl, beat the eggs and season with salt, black pepper, dried garlic, and turmeric. Pour the egg mixture over the potatoes.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Once the potatoes and eggs are done, remove the foil and sprinkle with 100 grams of cheese. Return to the oven and bake until the cheese is melted.
- Chop the green onion and dill. Sprinkle over the baked potatoes and eggs before serving.
Ham and Mushroom Salad:
- Dice the ham, pickled mushrooms, and hard cheese.
- In a large bowl, combine the ham, mushrooms, cheese, and canned corn. Add the mayonnaise and mix well.
Serving Suggestions:
- Serve the baked potatoes and eggs hot, garnished with freshly chopped green onion and dill.
- Serve the ham and mushroom salad chilled on the side for a refreshing contrast.
Cooking Tips:
- For extra flavor, add a pinch of smoked paprika to the egg mixture.
- Use a non-stick skillet to ensure the potatoes fry evenly without sticking.
- Experiment with different cheeses for topping, such as mozzarella or cheddar.
Nutritional Benefits:
- Potatoes provide a good source of potassium and vitamin C.
- Eggs are rich in protein and essential nutrients.
- The salad offers a balanced mix of protein, fiber, and vitamins from the ham, mushrooms, and corn.
Dietary Information:
- This dish is suitable for those following a gluten-free diet if gluten-free ham is used.
- The recipe can be modified to be dairy-free by omitting the cheese or using dairy-free alternatives.
Storage:
- Store leftovers of the baked potatoes and eggs in an airtight container in the refrigerator for up to 3 days.
- The salad can be stored in the refrigerator for up to 2 days. Keep it chilled until ready to serve.
Why You’ll Love This Recipe:
- It’s a hearty and flavorful meal that’s easy to prepare.
- Combines the comfort of baked potatoes with the protein-rich eggs and a refreshing salad.
- Perfect for family dinners, brunches, or meal prepping.
Conclusion:
Enjoy this delightful combination of baked potatoes and eggs with a tasty ham and mushroom salad. It’s a meal that brings together savory flavors and satisfying textures, making it an excellent choice for any occasion.