Turn leftover potatoes into a delicious quick casserole

Many people love pan-fried potatoes, pairing them with a glass of buttermilk, adding a drizzle of sour cream, or serving them with a fried egg. However, in my home, a different recipe takes the lead. A quick potato casserole from the pan has quickly become a family favourite, with requests for it every time we have leftover potatoes. It's a delicious way to enjoy them.

Potatoes alone are a filling and tasty base, but when combined with other ingredients, they transform into an incredibly delicious dish. Adding beans boosts the feeling of fullness, while bacon and onion provide a unique aroma. If you have forest mushrooms or button mushrooms on hand, feel free to add them as well.

This is a simple and impressive recipe for an affordable dinner that will satisfy even the hungriest appetite. If you already have cooked potatoes, you can prepare it in just 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 the tomatoes and all of the juice),
• 2-4 potatoes,
• 1 can of red beans,
• 100 grams of smoked raw bacon,
• chives.

Preparation:

1. Heat the oil in a large pan over medium heat.
2. Add the chopped shallot, garlic pressed through a crusher, sliced chili pepper, salt, and thyme. Fry for 2 minutes, until the shallot softens.
3. Add the diced tomatoes along with the juice.
4. Cook for 5 minutes, stirring occasionally.
5. Add the drained red beans and pour in about 180 mL of water.
6. Bring to a boil, reduce heat, cover, and cook for 15 minutes until the tomatoes start to 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 for a moment.

Serve hot, garnished with chives. Enjoy your meal!