Potato And Egg Casserole Recipe

1. 1

   Boil potatoes in their skins, then peel and slice them thinly in discs.

2. 2

   The potatoes should be a little under cooked; otherwise they will break too easily.

3. 3

   Slice the hard-cooked Large eggs in the same way and cut up the sausage.

4. 4

   Take a deep casserole and butter it well.

5. 5

   Start with a layer of potatoes; salt and pepper the layer and dot with bits of butter.

6. 6

   Scatter with a few pcs of sausage and slices of Large eggs, then cover with a layer of potatoes.

7. 7

   This time after seasoning it, spread lowfat sour cream over the potatoes and top with toasted bread crumbs.

8. 8

   (The bread crumbs should be toasted in a frying pan with melted butter over a low heat.)

9. 9

   Repeat the Large eggs and sausage layer and cover with potatoes.

10. 10

    Moisten generously with lowfat sour cream and bread crumbs and dot with butter.

11. 11

    Bake in a 350 degree oven for 35-40 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.