Perfect Purple Potato Casserole

We finally made it! Friday breezes in like a tall drink of water. With that everything-is-going-to-be-ok look on his face. Come here you! Pull up a chair, I’ve got a delicious dish for you…20140315-162650.jpg

There is nothing like a late start to the day. Having the time to really savor a strong cup of coffee or two. I live for lazy weekend mornings. Maybe that’s why breakfast is my favorite meal.

Somehow a plentiful crop of lemon thyme and rosemary is springing up this year in our flower bed despite my brown thumb. I used fresh herbs in this recipe but you can use whatever you have on hand. All you need is maybe a fresh fruit salad and some sourdough toast, pour another cup of coffee and enjoy!

Perfect Purple Potato Casserole
3 purple potatoes cubed
1 handful cherry tomatoes halved
1 scallion thinly sliced
1 shallot diced
1 clove garlic diced
4 eggs
1/4 cup milk/milk substitute
Fresh thyme & rosemary, a few sprigs each coarsely chopped
1/4 cup olive tapenade (optional)
1 tablespoon olive oil
1/2 cup shredded mozzarella

Instructions
Sauté shallot, garlic, and potatoes in olive oil over medium heat until the potatoes are a little soft, about 5 minutes. Sprinkle with salt and pepper.

In small bowl beat the eggs and milk/milk substitute until light and fluffy.

Place the potatoes and egg mixture into a lightly oiled 8×8 baking dish. Add remaining ingredients except the mozzarella. Sprinkle cheese on last.

Cover with tin foil and bake for 45 minutes @ 375. Remove foil and bake for an additional 5-10 minutes until top is golden brown and casserole appears to pull away from the sides of the pan.

If you prefer sweet rather than savory morning meals, check out this Pancake Post from the Abyss.

Have a great weekend friends!

  One thought on “Perfect Purple Potato Casserole

  1. March 21, 2014 at 6:05 am

    Sandra, Thanks for sharing the great recipe with us. I’m definitely going to try this up sometime.

    And thanks so much for the shout-out and link to my post. Have a great weekend!

    Like

    • March 21, 2014 at 6:14 am

      My pleasure. You have a great weekend too!

      Like

  2. March 21, 2014 at 6:21 am

    This potato doesn’t taste sweet then, does it? I don’t like sweet potato. I didn’t even like butternut pumpkin when I tried that. Too sweet. Had to add extra chili and lemon juice to the soup. My stomach felt at peace though.

    But due to the recipe it seems to be a delicious course! Without the rosemary.
    Fresh thyme is wonderful. Soups with green lentils and fresh thyme is soooo delicious.

    Like

    • March 21, 2014 at 6:43 am

      Right Ninna, this isn’t a sweet potato. I love lentil soups too! Fresh herbs are the best.

      Like

      • March 21, 2014 at 7:00 am

        Absolutely so!

        Like

  3. March 21, 2014 at 7:15 am

    You can’t go wrong with melted mozzarella on top and olive oil included, Sandra. Enjoy your savory coffee Saturday tomorrow, my friend.

    Like

    • March 23, 2014 at 2:08 am

      So far so good Mark. I hope the same goes for you!

      Like

  4. March 21, 2014 at 8:01 pm

    Guess what? Breakfast is my favorite meal also. Recipe sounds good.

    Like

    • March 21, 2014 at 8:12 pm

      The evidence is mounting! I’m sure we are related! 😉 try the recipe with some fresh tortillas and salsa. ❤️

      Like

  5. March 22, 2014 at 10:00 am

    I love the idea of baking the spuds in the egg and milk. Sounds yummy!

    Like

    • March 22, 2014 at 10:49 am

      I like the fresh herbs and the flavor of the olive medley. I hope you like it too!

      Like

  6. March 22, 2014 at 1:35 pm

    Sounds delicious!

    Like

    • March 23, 2014 at 2:09 am

      Thank you! Let me know what you think if you give it a try. Thanks for stopping by!

      Like

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