Layered potatoes with meat and vegetables

Name: Layered potatoes with meat and vegetables - Dalia F.
Ingredients: 9; 10 large potatoes; 200 g boneless chicken meat; 300 g pork meat; 1 red bell pepper; 1 yellow onion; 1/2 red pepper; 1 small zucchini; 2; 3 tablespoons of oil; 4 eggs; salt and pepper; dried parsley; 2 tablespoons of butter for greasing the pan.

Diverse - Layered potatoes with meat and vegetables by Dalia F. - Recipia

Layered Potatoes with Meat and Vegetables This recipe is the kind of dish I make when I want something that stores well and works for any meal, whether warm or cold. I often use it when I have potatoes on hand and some leftover chicken or pork. The simple layers make it easy to assemble, and it’s not the kind of dish that needs constant attention. I pop it in the oven and take care of other things in the meantime. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 40-50 minutes (including boiling the potatoes and prepping the ingredients) Baking time: 40 minutes Servings: 6 Difficulty: easy to medium, depending on how quickly you chop Type: main dish, dinner or lunch to-go Ingredients 9-10 large potatoes, boiled with skin 200 g boneless chicken thigh 300 g pork shoulder 1 red onion 1 yellow onion 1/2 red bell pepper 1 small zucchini 2-3 tablespoons oil 4 eggs 2 tablespoons butter (for greasing the pan) salt, pepper dried parsley Instructions 1. Wash the potatoes and boil them with skin in salted water. Check them after 25-35 minutes. When a fork easily pierces through, remove them from the water and let them cool enough to peel. 2. Peel the onions and chop them finely. Dice the bell pepper and zucchini into small pieces. 3. Heat the oil in a larger pan. Add the onions and bell pepper and sauté for 2-3 minutes, stirring occasionally. 4. Add the zucchini and continue cooking for another 5 minutes over medium heat until they soften slightly. 5. Add the minced meat, both chicken and pork (you can chop it yourself or buy pre-ground). Season with salt and pepper to taste. Cook for 5-8 minutes, stirring to break up the meat and ensure there are no large chunks. When it starts to brown slightly and is no longer pink, remove from heat. 6. Grease a rectangular baking dish (about 25x30 cm) with butter. 7. Peel the potatoes. Grate half of them and spread them evenly on the bottom of the baking dish. Sprinkle with salt, pepper, and a little dried parsley. 8. On top of the potato layer, add the meat and vegetable mixture and spread it evenly. 9. Grate the remaining potatoes and place them on top, covering everything. Sprinkle again with salt, pepper, and a little dried parsley. 10. Beat the eggs with a pinch of salt, then pour them evenly over the final layer of potatoes. 11. Place the dish in a preheated oven at 180°C. Bake for 40 minutes or until the top layer is lightly browned. 12. Let it cool slightly before cutting into portions. Why I Make This Recipe Often It’s really helpful that I can prepare it a day in advance and take it on the go. It’s good cold, not just warm. You can use almost any vegetables you have, and the combination of meat and potatoes is filling. The simple layers don’t require complicated techniques, and you don’t have to hover over the stove. Tips and Variations Tips If you have a larger zucchini, use only half. Potatoes are easier to grate when completely cooled. Beat the eggs well before pouring them in to distribute them as evenly as possible. Substitutions You can use only chicken or only pork; both work just as well. If you don’t have zucchini, you can leave it out or add another vegetable with a similar texture (more bell pepper or a little eggplant). The red onion can be replaced with yellow onion or vice versa. Variations If you want a meatless version, you can substitute with chopped mushrooms and more vegetables. You can sprinkle grated cheese over the top potato layer before adding the eggs. Serving Ideas Cut into square or rectangular portions. It works well as a main dish for dinner or for lunch alongside a simple salad. Frequently Asked Questions 1. Can it be made with just one type of meat? Yes, it works very well with just chicken or just pork. Adjust the total amount slightly to have about 500 g of meat in total. 2. Can I boil the potatoes a day in advance? Yes, you can boil them and store them in the fridge until you use them. They grate more easily when cold. 3. Can I freeze the dish after baking? I do not recommend freezing because the texture of the potatoes changes and it doesn’t taste the same after thawing. 4. What can I use instead of zucchini? If you don’t have zucchini, add more bell pepper or even grated carrot for a splash of color and texture. 5. How thick should the potato layers be? It’s important to completely cover the bottom and the top of the dish. Typically, the bottom and top layers each use about half of the total boiled potatoes. Nutritional Values Approximately, for a medium portion (out of 6 servings), the recipe contains about: Calories: 320-380 kcal Protein: 20-25 g Carbohydrates: 30-35 g Fat: 14-18 g Values may vary depending on the size of the potatoes and the exact ratio of pork and chicken. Without added cheese, the recipe is not heavy but is quite filling. Storage and Reheating Store in the fridge, covered, for 2-3 days. It can be reheated in the oven or microwave, but don’t heat it too long to avoid drying out the top layer of potatoes. If you take it on the go, it can also be eaten cold; it’s just as good. I do not recommend freezing, as the texture of the potatoes deteriorates after thawing.

Layered potatoes with meat and vegetables

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