Potato casserole with minced meat and bacon is a tasty and satisfying dish that is perfectly suitable for a daily diet. The recipe includes products that are always at home - potatoes and meat (minced meat). The cooking process is simple, which will allow even a beginner to cope with it.
Ingredients:
- 4 large potatoes;
- 300 g minced meat;
- 150 g bacon;
- 3 medium carrots;
- 1 onion;
- 1 chicken egg;
- 1 zucchini;
- 100 g of hard cheese.
Preparation:
- Peel the potatoes, cut in half and soak in cold water for an hour, peel and wash the rest of the vegetables.
- Chop the onion and divide into about two equal parts, mix one part with the minced meat at once, add salt. Grate the zucchini and carrots coarsely.
- Now prepare any deep baking dish, grease it with oil.
- Put the minced meat mixed with half the onion on the bottom of the mold, distribute evenly over the entire area.
- The next layer is to put the grated zucchini, spread on the surface of the minced meat.
- The third ingredient in the casserole is grated carrots.
- When the potatoes have stood for an hour, drain the water, and grate the tubers on a coarse grater too. Next, combine the potato mass with the remaining half of the chopped onion. Put the resulting consistency in a fourth layer on the carrots. Be sure to salt the potatoes.
- You can take any piece of bacon - smoked or raw. Cut it into small slices and cover a layer of potatoes, loosely. The fat from the bacon during the cooking process will saturate the remaining layers, which will add some piquancy to the dish.
- Preheat the oven to 180 degrees, put a dish with a casserole there, no need to cover with a lid, cook for 25 minutes.
- Meanwhile, grate the cheese on a fine grater and combine it with a raw egg.
- After the time has elapsed, take out the casserole, grease its surface with the egg-cheese mixture and return to the oven until a beautiful fried crust appears (the process will take about 10 minutes).
- Sprinkle the finished potato casserole with finely chopped herbs and green onions on top.
