Potato Egg Casserole


  • 6 potatoes, peeled and diced
  • 4 -6 hard-boiled eggs, peeled and chopped
  • 3 green onions, finely chopped
  • 1 tablespoon parsley, chopped
  • 1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)
  • fresh ground black pepper
  • 250 g low-fat sour cream
  • 4 slices bacon, chopped and cooked
  • 1/4 cup milk (optional)
  • 1/2 cup cheddar cheese, grated


Cook potatoes in boiling water until tender; drain and cool.
Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.

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