Pan‑fried potato casserole: A tasty twist on leftovers

Pan-fried potatoes are a classic familiar to all. Some serve them with a glass of buttermilk, while others drizzle them with sour cream or pair them with a fried egg. In my house, however, a completely different recipe steals the show. A quick potato casserole from the pan has quickly won over the hearts of everyone who continually asks if there are any leftover potatoes after dinner, just so they can enjoy them in this delicious form.

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 forest mushrooms or button mushrooms on hand, you can also add them.

This is a simple and impressive recipe for a cheap dinner, perfect for satisfying even the hungriest husband. If you already have cooked potatoes, you can prepare it all in a few minutes.

Ingredients:

• 2 tablespoons of canola oil,
• 2 small shallots,
• 1 clove of garlic,
• 1 chili pepper,
• 1 teaspoon of salt,
• 4 sprigs of thyme,
• 1 can of diced tomatoes (use half of the tomatoes and all of the juice),
• 2-4 potatoes,
• 1 can of red beans,
• 3.5 oz smoked raw bacon,
• chives.

Preparation:

1. Heat the oil in a large pan over medium heat.
2. Add chopped shallots, garlic pressed through a crusher, sliced chili pepper, salt, and thyme. Fry for 2 minutes until the shallots soften.
3. Add the diced tomatoes along with the juice.
4. Cook for 5 minutes, stirring occasionally.
5. Add drained red beans and pour in about 3/4 cup 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. Combine the potatoes and bacon with the sauce and simmer for a moment.

Serve hot, garnished with chives. Enjoy your meal!