Oven-baked potato fingers with cheese

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8 - 10

You can assemble this casserole the night before for a holiday or Sunday breakfast, and then bake it in the morning. Its base isn't just potatoes, but crispy potato balls from the convenience food section. Kids and adults alike will love it. Plus, this casserole is gluten-free. The potato balls are a perfect complement to sweet peppers sautéed with onions and corned beef, and generous amounts of grated cheese. It's delicious and filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups frozen Tater Tots, from an 800g bag
3 tbsp vegetable oil + extra to grease the pan
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
220 g thin slices of corned beef, cut into 1 cm pieces.
8 large eggs
1.5 cups whole milk
3/4 tsp mustard powder
4 drops hot sauce, or to taste
1.5 cups grated cheddar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, sweet pepper, eggs, milk, mustard powder, cheddar cheese

Cooking the dish according to the recipe:

Preheat oven to 230°C and grease a 22 x 32 cm baking dish with vegetable oil.

Place a layer of potato balls (about 4 cups) in the bottom of the pan. Drizzle with 1 tablespoon of vegetable oil. Bake until crisp, about 20 minutes. Let cool for 15 minutes.
Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the onion and red and green bell peppers. Season with 1/2 teaspoon of salt and a small amount of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes. Add the corned beef and cook for another 2 minutes. Let cool.

In a large bowl, whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Sprinkle the potato balls with 1/2 cup of cheddar. Top with the vegetable and corned beef mixture. Pour the egg mixture over them and sprinkle with the remaining cheddar. At this point, the casserole can be refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
Preheat oven to 350°F (175°C) and top the casserole with the remaining potato balls (about 2 cups). Bake until the egg mixture is set and the top is golden brown, 50-60 minutes. Let cool for 15 minutes and serve warm or at room temperature.

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