Revive leftovers: Quick potato casserole delight

Pan-fried potatoes are a classic dish familiar to all. Some serve them with a glass of buttermilk. Others drizzle them with sour cream or a fried egg. In my house, however, a completely different recipe steals the show. A quick potato casserole from the pan has swiftly won over the hearts of the household, who repeatedly ask if there are any leftover potatoes after dinner. All of this is to enjoy them in this delectable form.

The potatoes are a filling and tasty base, but when combined with other ingredients, they become incredibly delicious. Adding beans enhances the feeling of fullness, while bacon and onion add a unique aroma. If you have wild mushrooms or button mushrooms on hand, you can also include them.

This is a simple and impressive recipe for an economical dinner that will satisfy even the hungriest husband. If you already have cooked potatoes, you can prepare all this in just a few minutes.

Ingredients:

• 2 tablespoons of rapeseed oil,
• 2 small shallots,
• 1 clove of garlic,
• 1 chilli pepper,
• 1 teaspoon of salt,
• 4 sprigs of thyme,
• 1 can of chopped tomatoes (use half the tomatoes and all of the juice),
• 2-4 potatoes,
• 1 can of red beans,
• 100 grams of smoked streaky bacon,
• chives.

Preparation:

1. Heat the oil in a large pan over medium heat.
2. Add chopped shallot, garlic pressed through a crusher, sliced chilli pepper, salt, and thyme. Fry for 2 minutes until the shallot softens.
3. Add the chopped tomatoes along with the juice.
4. Cook for 5 minutes, stirring occasionally.
5. Add drained red beans and pour in about 175 millilitres of water.
6. Bring to a boil, reduce heat, cover, and cook for 15 minutes until the tomatoes break down. If needed, mash them with a wooden spoon.
7. In a separate pan, fry the diced bacon. When it starts to brown, add the thickly sliced potatoes.
8. Add the potatoes with bacon to the sauce and simmer briefly.

Serve hot, garnished with chives. Enjoy your meal!