Potato casserole with canned fish is a hearty and tasty dish that can help you out before the arrival of guests, as well as in case of lack of time to prepare lunch or dinner.
It is necessary
-
- medium potatoes - 7-8 pcs;
- egg (yolks) - 2 pcs;
- milk - 100 ml;
- medium onion - 2 pcs;
- medium carrots - 1 pc;
- vegetable oil - 3 tablespoons;
- breadcrumbs - 2 tablespoons;
- canned fish (saury
- tuna, etc.) - 2 cans;
- cheese - 100g;
- fresh herbs;
- salt
- ground black pepper.
Instructions
Step 1
Rinse the potatoes well with a brush under running water, put in a saucepan, cover with cold water and put on fire. After boiling, cook for 20-25 minutes over medium heat. Drain the finished water and cool slightly.
Peel warm potatoes and mash with a fork in a deep bowl. When kneading, try not to purée. Add yolks, milk, salt, a little black pepper, finely chopped fresh herbs and mix well.
Step 2
Peel the onion and chop finely. Peel the carrots, grate on a medium grater. Heat a frying pan with vegetable oil and fry the onions until slightly golden brown, then put the carrots and fry the vegetables together for another 5 minutes over medium heat.
Step 3
Open the canned fish and drain into a separate bowl. If the fish is with bones, remove the bones and lightly remember the fish with a fork. If it's a little dry, add some drained juice.
Step 4
Grease a baking dish with vegetable oil and sprinkle with breadcrumbs on the bottom and sides. Place half of the potatoes in a baking dish and flatten with a spoon. Then lay a layer of sauteed vegetables, flatten. Put canned fish on the vegetables. Top with the rest of the potatoes and flatten.
Step 5
Place the dish in a preheated oven and bake at 180-200 degrees for 15 minutes. Remove the almost finished casserole from the oven, sprinkle with grated cheese and bake for another 10 minutes.
Cut the prepared casserole into pieces and serve with fresh vegetables.
