The yellow colour of the finished product can be attributed to the very yellow yolked eggs I used Potatoes are a staple here in Tanzania, and can be easily bought in even the smallest, most remote African villages. Red potatoes, that is. The white ones are harder to come by, although sometimes in the cities you can buy the large white ones imported from South Africa. I always opt for the local red potatoes over the imported white varieties though, because I prefer to support Tanzanian produce wherever I can.
This recipe is a simple yet interesting ‘spin’ on the good old baked potato or potato bake recipes. It could almost be called “Potato Pie”, but of course it does not have a pastry crust.
It’s quick to make and contains maximum flavour for minimum effort. It’s also great served either hot or cold.
This recipe is taken from the book “Cook and Enjoy It” by S.J.A. de Villiers
Baked Potato Dish
½ cup Milk
2 cups roughly Mashed Potatoes
2 Eggs, beaten
1 tsp Salt
½ cup grated Cheese
Add the milk to the potatoes & mash well (I like the potatoes a little lumpy as it adds to the texture of this dish) . Add the beaten eggs, salt and blend well. Stir in the grated cheese and turn into a greased oven dish. Bake, uncovered, for 30 to 45 minutes at 180’C/350’F/Gas Mark 4 until golden brown on top. Cut in to squares to serve.
This recipe is a simple yet interesting ‘spin’ on the good old baked potato or potato bake recipes. It could almost be called “Potato Pie”, but of course it does not have a pastry crust.
It’s quick to make and contains maximum flavour for minimum effort. It’s also great served either hot or cold.
This recipe is taken from the book “Cook and Enjoy It” by S.J.A. de Villiers
Baked Potato Dish
½ cup Milk
2 cups roughly Mashed Potatoes
2 Eggs, beaten
1 tsp Salt
½ cup grated Cheese
Add the milk to the potatoes & mash well (I like the potatoes a little lumpy as it adds to the texture of this dish) . Add the beaten eggs, salt and blend well. Stir in the grated cheese and turn into a greased oven dish. Bake, uncovered, for 30 to 45 minutes at 180’C/350’F/Gas Mark 4 until golden brown on top. Cut in to squares to serve.
