Potato Egg Casserole a La Hot Potato Salad
Turn your brunch or dinner table into a showstopper with this Potato Egg Casserole a La Hot Potato Salad—an irresistible twist on a classic comfort food! Combining the creamy decadence of a hot potato salad with the satisfying heartiness of a casserole, this dish layers perfectly sautéed potatoes, hard-boiled egg slices, crispy bacon, and gooey cheddar cheese, all smothered in a savory mustard-mayo dressing with hints of smoked paprika and garlic. The addition of two whole, baked eggs on top adds a sophisticated touch, while green onions and parsley provide a fresh, zesty garnish. Easy to assemble and ready in just an hour, this dish is perfect for feeding a crowd or upgrading your meal prep routine. Serve it warm as a side or stand-alone star, and watch it disappear!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 Large eggs
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Yellow mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 cup Cooked and crumbled bacon
- 0.25 cup Chopped green onion
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash, peel, and cube the russet potatoes into 1-inch pieces.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are fork-tender but not mushy. Drain and set aside.
While the potatoes are cooking, boil 4 of the eggs until hard-boiled (about 10-12 minutes). Remove from heat, cool under ice water, and peel. Slice into quarters and set aside.
In a large skillet, heat the olive oil over medium heat. Add the drained potatoes and sauté for 5-7 minutes until lightly golden.
In a mixing bowl, whisk together the mayonnaise, sour cream, mustard, smoked paprika, garlic powder, ground pepper, and salt.
In a greased 9x13-inch baking dish, layer half of the potatoes, followed by half of the hard-boiled egg slices, bacon, and cheese. Pour half of the dressing mixture over the top, then repeat with the remaining layers.
Crack the remaining 2 raw eggs directly on top of the assembled casserole, spacing them evenly.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and the raw eggs are fully set to your preference.
Remove from the oven and let cool for 5 minutes. Garnish with chopped green onion and parsley, if desired.
Serve warm and enjoy your Potato Egg Casserole a La Hot Potato Salad!
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.0 g | 423% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1667 mg | 556% | |
| Sodium | 6719 mg | 292% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.0 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1326 mg | 102% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5322 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
