Potato Egg Casserole a La Hot Potato Salad

Turn your brunch or dinner table into a showstopper with this Potato Egg Casserole a La Hot Potato Salad—an irresistible twist on a classic comfort food! Combining the creamy decadence of a hot potato salad with the satisfying heartiness of a casserole, this dish layers perfectly sautéed potatoes, hard-boiled egg slices, crispy bacon, and gooey cheddar cheese, all smothered in a savory mustard-mayo dressing with hints of smoked paprika and garlic. The addition of two whole, baked eggs on top adds a sophisticated touch, while green onions and parsley provide a fresh, zesty garnish. Easy to assemble and ready in just an hour, this dish is perfect for feeding a crowd or upgrading your meal prep routine. Serve it warm as a side or stand-alone star, and watch it disappear!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 6 Large eggs
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 2 tablespoons Yellow mustard
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 0.5 cup Cooked and crumbled bacon
• 0.25 cup Chopped green onion
• 1 cup Shredded cheddar cheese
• 1 tablespoon Olive oil
• 2 tablespoons Parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash, peel, and cube the russet potatoes into 1-inch pieces.

Step 3

Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are fork-tender but not mushy. Drain and set aside.

Step 4

While the potatoes are cooking, boil 4 of the eggs until hard-boiled (about 10-12 minutes). Remove from heat, cool under ice water, and peel. Slice into quarters and set aside.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the drained potatoes and sauté for 5-7 minutes until lightly golden.

Step 6

In a mixing bowl, whisk together the mayonnaise, sour cream, mustard, smoked paprika, garlic powder, ground pepper, and salt.

Step 7

In a greased 9x13-inch baking dish, layer half of the potatoes, followed by half of the hard-boiled egg slices, bacon, and cheese. Pour half of the dressing mixture over the top, then repeat with the remaining layers.

Step 8

Crack the remaining 2 raw eggs directly on top of the assembled casserole, spacing them evenly.

Step 9

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and the raw eggs are fully set to your preference.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with chopped green onion and parsley, if desired.

Step 11

Serve warm and enjoy your Potato Egg Casserole a La Hot Potato Salad!

Nutrition Facts

Serving size	(1701.7g)

Amount per serving	% Daily Value*
Calories	4350.5

Total Fat 330.0g	0%
Saturated Fat 84.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1667.4mg	0%
Sodium 6718.9mg	0%
Total Carbohydrate 230.2g	0%
Dietary Fiber 15.6g	0%
Total Sugars 18.0g
Protein 137.6g	0%

Vitamin D 240IU	0%
Calcium 1325.9mg	0%
Iron 17.0mg	0%
Potassium 5321.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 12.4%

Carbs: 20.7%