Potato Pea and Tomato Bake Recipe

Name: Potato Pea and Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon Earth Balance margarine; 1 teaspoon bacon grease; 1 large russet potato; 12 small onion; ¼ cup dried split peas; 4 slices sun-dried tomatoes; ¼ cup parmesan cheese, grated; ¼ teaspoon salt; ½ teaspoon pepper; ½ teaspoon rosemary; ¼ teaspoon garlic salt

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance margarine
1 teaspoon bacon grease
1 large russet potato
12 small onion
¼ cup dried split peas
4 slices sun-dried tomatoes
¼ cup parmesan cheese, grated
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon rosemary
¼ teaspoon garlic salt

1
Pre-heat oven to 400.
2
Cook dried split peas in salted boiling water until desired tenderness.
3
Set aside.
4
Heat olive oil, margarine, and bacon grease in skillet.
5
Slice potato and onion thinly and toss in skillet.
6
Salt, pepper, and add rosemary.
7
Saute until onions and potatoes start to brown.
8
Chop sun dried tomatoes and add to skillett.
9
Add peas to skillet.
10
Stir.
11
Top with parmesean cheese.
12
Place in oven until potatoes are cooked through and cheese has browned.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon Earth Balance margarine, 1 teaspoon bacon grease, 1 large russet potato, and more.

Yes, Potato Pea and Tomato Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Pea and Tomato Bake

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