This hearty baked potato and sausage casserole is a delicious and filling meal that’s perfect for any time of day. Packed with eggs, sour cream, spring onions, tomatoes, mushrooms, and hunting sausages, and topped with melted Parmesan cheese, it’s sure to satisfy your hunger. Serve it with a creamy dill and cucumber sauce for an extra burst of flavor.
Preparation Time: Approximately 1 hour and 20 minutes
Ingredients:
Main Ingredients:
- 4 chicken eggs
- 200g sour cream (7/8 cup)
- A bunch of spring onions, chopped
- 1 tomato, sliced
- 500g potatoes, peeled and diced (4 medium potatoes)
- 150g raw mushrooms, sliced (1 1/2 cups)
- 1 onion, finely chopped
- 2 hunting sausages, sliced
- 50g hard Parmesan cheese, grated (1/2 cup)
- Vegetable oil (for cooking)
- Salt and ground black pepper to taste
Ingredients for the Sauce:
- 60g sour cream (1/4 cup)
- 40g mayonnaise (3 tablespoons)
- A bunch of dill, finely chopped
- 1 cucumber, grated
- 3 cloves of garlic, minced
- Salt and ground black pepper to taste
Directions:
- Prepare the Main Dish:
- Preheat the oven to 180°C (355°F).
- In a large bowl, beat 4 chicken eggs and mix with 200g sour cream. Add salt and ground black pepper to taste.
- Stir in the chopped spring onions and sliced tomato. Set aside.
- In a large skillet, heat a bit of vegetable oil over medium heat.
- Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
- Add the sliced mushrooms and finely chopped onion to the skillet. Cook for another 5 minutes until the vegetables are slightly softened. Season with salt and ground black pepper to taste.
- In a baking dish, spread the potato and mushroom mixture evenly.
- Arrange the slices of hunting sausages over the vegetables.
- Pour the egg and sour cream mixture over the sausages and vegetables.
- Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 35 minutes until the top is golden brown and the eggs are set.
- Prepare the Sauce:
- In a small bowl, combine 60g sour cream and 40g mayonnaise.
- Add the finely chopped dill, grated cucumber, and minced garlic.
- Season with salt and ground black pepper to taste. Mix well.
- Serve:
- Serve the baked potato and sausage casserole hot, accompanied by the creamy dill and cucumber sauce.
Serving Suggestions: Serve this casserole as a main dish for breakfast, brunch, or dinner. It pairs wonderfully with a side salad or steamed vegetables.
Cooking Tips:
- For extra flavor, you can add a pinch of smoked paprika or herbs de Provence to the egg mixture.
- Ensure the potatoes are cut into uniform pieces for even cooking.
Nutritional Benefits:
- Eggs provide high-quality protein and essential vitamins.
- Potatoes are a good source of carbohydrates and potassium.
- Mushrooms add dietary fiber and are rich in antioxidants.
Dietary Information:
- This recipe contains dairy and meat.
- Can be adapted for a vegetarian diet by omitting the sausages and adding more vegetables.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven or microwave before serving.
Why You’ll Love This Recipe:
This casserole is a perfect blend of hearty ingredients and rich flavors, making it a satisfying meal for any time of day. The creamy dill sauce adds a refreshing touch that complements the savory casserole perfectly.
Conclusion:
Enjoy this delicious and easy-to-make baked potato and sausage casserole, complete with a creamy dill and cucumber sauce. It’s a comforting and flavorful dish that your family and guests will love. Bon appétit!