Potatoes baked in the oven with eggs. Potatoes baked in the oven with cheese

Well, in our time, what could be more affordable than potatoes and eggs? It’s even difficult to name other products that are inexpensive and ideal for salads. After all, without these products it is impossible to imagine either Olivier or Mimosa. The hostess in the kitchen simply cannot do without them in the holiday bustle. But eggs and potatoes are not the only thing added to these salads. There are many amazing recipes in which this couple is indicated among the main components. Each chicken salad with potatoes and eggs turns out to be extremely tasty and original, unlike the others. Absolutely everyone should try all the potato and egg salads and choose the one that suits them best. The pleasure of chicken, potato, egg, cucumber salad will be guaranteed, there is no doubt about it.

Potato and egg salad

This salad with eggs and potatoes turns out perfect and rich. It contains so many flavors that you are even involuntarily surprised by the result. This composition is emphasized by the perfectly special mustard sauce, thanks to which it is possible to create such an extraordinary composition from simple vegetables.

For potato and egg salad you need:

• 2 large eggs;
• 120 gr. green beans;
• 60 gr. radish;
• 60 gr. arugula;
• 2 bell peppers;
• 100 gr. tomatoes;
• 1 romaine lettuce;
• 100 gr. potatoes;
• 10 gr. tarragon;
• 10 gr. wine vinegar;
• 5 gr. French mustard;
• 1 onion head;
• 20 gr. olive oil;
• 2 gr. salt;
• 4 gr. pepper

Salad with potatoes and eggs:

1. The onion is peeled, washed and chopped into thin slices on a cutting board with a knife and sprinkled with vinegar.
2. The potatoes are washed with a brush, placed in a saucepan with water and boiled, then cooled and cut into thin slices.
3. Romaine lettuce is washed and torn by hand.
4. The radishes are also washed and cut into cubes with a knife.
5. The bell pepper is washed, cut and seeds are removed, the veins are cut off and cut into cubes with a knife.
6. The tomatoes are washed, wiped and cut into slices with a knife.
7. The tarragon is rinsed and finely chopped on a board with a knife.
8. The beans are washed and boiled in a saucepan with water, then poured with cold water.
9. To prepare the sauce, mix mustard with onion and olive oil, add a little salt to the mixture and pepper.
10. Pour the prepared sauce over the potatoes and infuse a little.
11. Place the eggs in a saucepan and boil for about twelve minutes, then strain the boiling water and add cold water, cool, peel off the shells, and cut into slices.
12. Potatoes, green beans, bell peppers, tomatoes, romaine lettuce, radishes, potatoes, tarragon and arugula are poured into a salad bowl.
13. Pour the sauce over the salad and mix.
14. Place in portions and decorate with eggs.

Tip: to give the sauce an even more refined flavor, you can add garlic and soy sauce to it. At the same time, there will be no need to salt the salad.

Potatoes baked in the oven with cheese: with apples, tomatoes and mushrooms

Ingredients:

• potatoes – 650 g;
• cherry tomatoes – 150 g;
• apples 100 g;
• fresh mushrooms – 150 g;
• butter – 45 g;
• onion – 70 g;
• cheese – 120 g;
• sour cream – 160 g;
• salt.

Cooking method

• Cut the potatoes into slices, fry in oil until golden brown.
• Cut the apples into quarters and remove the seed chambers. Cut into slices. Stir in potatoes. Place in a greased form.
• Fry the champignons in the remaining oil. Cover the potatoes with them.
• Cut the tomatoes in half. Place on top of the mushrooms.
• Sauté finely chopped onion in oil. Add sour cream, spices, mix. Boil over low heat for 1 minute. Pour this sauce over the vegetables.
• Cover with grated cheese.
• Place in the oven. Bake for 25–30 minutes until golden brown.

Salad with eggs and potatoes

Surprisingly, even with a seemingly simple composition, the potato salad turns out simply extraordinary. The tender fish, which is a pleasure to eat simply with butter, reveals itself amazingly in the salad. It turns out to be nourishing, tender, and even a little piquant. And despite the fact that it is prepared quickly and easily, it also has a low price.

For potato and egg salad you need:

• 250 gr. potatoes;
• 2 large eggs;
• 100 gr. tomatoes;
• 100 gr. cucumbers;
• 250 gr. herring fillet;
• 30 gr. lettuce leaves;
• 1 onion head;
• 70 gr. peas from a jar;
• 120 gr. mayonnaise.

Salad with egg and potatoes:

1. The potatoes are washed with a brush and then boiled without peeling them, immediately cooled forcibly and peeled, cut into cubes with a knife.
2. Boil the egg in a small saucepan with water, cool and peel, cut in the same way as potatoes.
3. Cucumbers and tomatoes are washed and cut into small cubes with a knife.
4. The herring is peeled and boned, cut into small pieces.
5. Lettuce leaves are washed and dried, chopped into thin strips with a knife.
6. The onion is cleaned and chopped with a knife into thin slices.
7. Pour all prepared products into a salad bowl.
8. The peas from the jar are thrown into a colander, washed there and dried, then added to the salad bowl. Can be laid out in portions.
9. Pour mayonnaise over the products and mix with a spoon.

Tip: if you don’t like the pungency of onions, then you can add green feathers to the dish instead; they do not have such a sharp taste and aroma.

Casserole

The next option for potatoes with cheese in a frying pan is a casserole. To prepare it, you should take a few potatoes, a couple of small tomatoes, two eggs, any greens from the garden and a piece of cheese (60-70 g) and a little butter. You will also need seasonings (pepper, etc. to taste) and salt.

Preparation:

1. Peel and boil the potatoes. You can do it until half-ready, since it is necessary that it does not fall apart when slicing.
2. Drain the water and cool the tubers slightly.
3. Cut the potatoes into medium pieces (slices or circles).
4. Take a deep frying pan, place potatoes and a piece of butter on the bottom. Add some salt and pepper.
5. The second layer is finely chopped greens.
6. Place tomatoes in thin slices on the greens.
7. Wash the egg, break it, add salt and beat it. Pour over tomatoes.
8. Grate the cheese on a fine grater and sprinkle it on the last layer.
9. Cover the pan with a lid and place on low heat.
10. When the egg hardens and the potatoes are ready, the dish is ready.

Salad with potatoes and eggs

The composition of the ingredients in this amazing dish is quite simple, even minimal. That is why it perfectly captures the taste and aroma of each individual product, which is not overwhelmed by excess components, as is often the case in richer salads. The pleasant aroma gives a special lightness to a fairly satisfying potato salad.

Potato salad, eggs:

• 300 gr. potatoes;
• 1 onion head;
• 100 gr. cheese;
• 1 bell pepper;
• 3 large eggs;
• 2 gr. salt;
• 20 gr. butter;
• 120 gr. mayonnaise.

Egg and potato salad:

1. The potatoes must be washed with a brush and only then boiled in the so-called “uniform”. Then this “uniform” is peeled off and cut into cubes. The same simple manipulation is subsequently performed with other products.
2. The onion is peeled, washed with water and placed on a board, chopped into thin slices with a knife.
3. The chopped onion is poured into a frying pan, oil is added, and fried. When it cools down a little, spread it on the potatoes.
4. The eggs are boiled in salted water and immediately cooled, peeled and cut just like potatoes.
5. Bell peppers are washed, cut, seeds are removed, and the veins are cut off. Then it is cut into small pieces with a sharp knife.
6. Everything is mixed in a dish.
7. The dish is placed in the refrigerator for a very short time.

Tip: to prevent the potatoes from turning into an unpleasant, unnecessary mush, after boiling they need to be put in the refrigerator for a short time.

Potatoes with milk in the oven

Now we suggest you try potatoes in milk in the oven with the addition of mushrooms. To prepare a culinary masterpiece you need: 0.4 kg of potato tubers, 0.2 kg of mushrooms, one onion turnip, a glass of milk, butter, spices, salt and ground pepper.

1. Peel the onion and potato tubers and cut into thin rings.
2. Wash the mushrooms, peel and cut into thin slices.
3. Fry mushrooms and onions in butter until golden brown.
4. Place potatoes and mushrooms fried with onions in layers in a greased baking dish.
5. Pour in milk.
6. Place the pan in the oven, preheated to 200 degrees and bake until the potatoes are softened.

Sprinkle the finished dish with chopped green onions and herbs and serve.

Potato salad, egg

Vegetable salads are, of course, very good, but they are unlikely to satisfy a strong and hungry man. In this case, this simple, quick-to-prepare potato salad will come to the rescue. Thanks to bacon, it turns out nutritious, surprisingly juicy, but at the same time tender, suitable for both dinner and a holiday feast.

For egg and potato salad you need:

• 500 gr. potatoes;
• 200 gr. bacon;
• 150 gr. pickled cucumbers;
• 1 onion head;
• 3 large eggs;
• 4 gr. pepper;
• 2 gr. salt;
• 15 gr. celery;
• 120 gr. mayonnaise.

Potato and egg salad:

1. Without peeling the potatoes, they just boil them after washing them with a brush, then peel them and cut them quite coarsely.
2. Bacon is also cut into cubes on a board and poured into a frying pan and fried in it.
3. Cucumbers are cut in any shape.
4. The onion is simply peeled and chopped into thin half rings with a knife.
5. The eggs are boiled, the shells are peeled off and cut.
6. The celery, washed at this point, is finely chopped.
7. Pour all the products into a bowl, add salt and pepper, pour mayonnaise over everything and mix with a spoon.

Potato salad with seaweed and egg

There are quite a lot of sea kale lovers. It is for them that this salad will be a valuable find. After all, this is another opportunity to treat yourself to a healthy and tasty product. For those who are less optimistic, it can be noted that the kelp in this salad is not quite familiar. It is quite possible that after tasting this gastronomic miracle, the attitude towards it will change dramatically.

Required components:

• 250 gr. kelp;
• 3 large eggs;
• 400 gr. from a jar of corn;
• 150 gr. pickled cucumbers;
• 400 gr. potatoes;
• 1 onion head;
• 30 gr. dill;
• 2 gr. salt;
• 4 gr. pepper;
• 120 gr. mayonnaise.

Preparation step by step:

1. The potatoes are washed immediately using a brush for this purpose. After this, they are boiled in water and cooled in the refrigerator, peeled and chopped into squares with a knife.
2. Boil the eggs in a second saucepan, then cool them, peel them and cut them in the same way using a knife.
3. Place the cucumbers on a board, take a knife and cut them in the same way as the previous products.
4. They clean the beam and wash it, chop it into thin slices with a knife on a board.
5. The products, cut at this point, are poured into a bowl and mixed together with a spoon.
6. Open the jar of corn and pour its contents into a colander, where they are separated from the marinade. Spread these grains on the salad.
7. Now place the kelp in a colander, rinse it there and strain. If the strips are very long, then they are cut and laid out with other products.
8. Wash the dill, chop finely and pour into a bowl.
9. Pour plenty of mayonnaise, add salt and pepper, mix, leave for about fifteen minutes.

This is how unusual salads with chicken, potatoes, and eggs can be. They don’t even have to contain meat in order for them to be tasty and, at the same time, satisfying. Even an ordinary vegetable variation will turn out to be multifaceted and rich, with excellent taste. Seafood in a chicken, potato and egg salad would also be nice. With their help, it is possible to achieve a completely different taste effect, which definitely cannot go unnoticed.

Step-by-step instructions for the “Fried Potatoes” dish

Fried potatoes: recipe with photos. Peel the potatoes, wash them and cut them into oblong strips. Place the chopped potatoes in water, rinse them, and drain the water. Repeat this 3-4 times. This will remove excess starch and the potato straws will not stick to each other when frying.

Place the potatoes in a colander to drain the water. Place the potato strips in a frying pan with sunflower oil, which must be very well heated, otherwise the potatoes may stick tightly to the bottom and walls and burn. If you are cooking for a large family, it is better to fry in two pans, otherwise the potatoes will turn out more stewed than fried. The heat should be made a little stronger than medium and fry the potatoes, turning occasionally. Do not cover the pan with a lid.

Peel the onion and cut into quarter rings.

When the potatoes are half cooked, you can add the onions.

Stir and fry everything together until the potatoes are soft. Add finely chopped dill (optional, you can do without it or use other herbs). Salt and season with pepper.

Stir and keep on fire for another 1-2 minutes. This is how you get delicious fried potatoes in a frying pan.

Place golden crispy aromatic fried potatoes with dill on plates and you can invite everyone to the table.