Savory Vegetable Potato Bake is a comforting, nutritious, and flavorful dish that’s perfect for breakfast, brunch, or even as a hearty side dish. This recipe combines tender potatoes, sautéed vegetables, and a creamy egg mixture, all topped with melted cheese and fresh herbs. It’s a versatile dish that can be customized with your favorite vegetables and seasonings. Plus, it’s easy to make and packed with nutrients like protein, fiber, vitamins, and minerals. This bake is also a great way to use up leftover boiled potatoes and vegetables, making it an ideal choice for a satisfying and delicious meal that the whole family will love.
Full Recipe:
Ingredients:
4 medium potatoes, boiled until tender (about 600g or 1.3 lbs)
1 white onion, chopped (about 150g or 5.3 oz)
2 tablespoons vegetable oil (for greasing and cooking)
1 clove garlic, minced
100g (3.52 oz) mushrooms, sliced
1 zucchini, chopped (about 150g or 5.3 oz)
Salt, black pepper, and ground coriander to taste
2 tablespoons canned corn (about 30g or 1 oz)
4 eggs
50g (1.76 oz) sour cream (about 3.5 tablespoons)
70g (2.46 oz) cheese, grated (Cheddar, mozzarella, or any cheese of your choice)
Fresh parsley and dill for garnish
Making It Step by Step:
Prepare the Potatoes:
Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes depending on their size. You can check for doneness by inserting a knife or fork into the potatoes; it should go through easily. Once cooked, drain the potatoes, let them cool slightly, and then cut them into bite-sized pieces or slices.
Preheat the Oven and Prepare the Dish:
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (about 9×13 inches) with a tablespoon of vegetable oil, ensuring all sides are well-coated. This will prevent the bake from sticking and make cleanup easier.
Sauté the Vegetables:
Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the chopped zucchini to the pan and cook for another 3-4 minutes, or until the zucchini softens slightly. Season the vegetables with salt, black pepper, and ground coriander to taste.
Combine the Potatoes and Vegetables:
Add the boiled potatoes and canned corn to the skillet with the sautéed vegetables. Gently stir everything together until the ingredients are well combined. Transfer this mixture to the prepared baking dish, spreading it out evenly.
Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, sour cream, and a pinch of salt until smooth and well combined. You can add a pinch of black pepper or any other seasonings you like at this stage.
Pour and Top:
Pour the egg mixture evenly over the potatoes and vegetables in the baking dish. Use a spatula to spread it out if needed, ensuring that the mixture is evenly distributed. Sprinkle the grated cheese over the top.
Bake:
Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly. The bake is ready when the egg mixture has set and a knife inserted in the center comes out clean.
Garnish and Serve:
Once the bake is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for added flavor and a pop of color. Cut the bake into squares or slices and serve warm.
Cooking Tips:
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