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🍰 Crispy Potato Leftover Bake

1624 kcal · 30 min · 4 servings

Ingredients

• 600 g boiled potatoes
• 1 tsp cornstarch
• 500 g vegetables (e.g. red cabbage or beans)
• 150 g breadcrumbs
• salt
• pepper
• spice (e.g. paprika or garlic powder)
• 50 g ground hazelnuts
• 2 tbsp butter

Instructions

1. 1. Press the boiled potatoes firmly into a baking dish to create an even layer.
2. 2. Sprinkle the cornstarch evenly over the potato layer.
3. 3. Distribute the leftover vegetables (such as red cabbage or beans) over the starch.
4. 4. Mix the breadcrumbs with the spices and ground nuts in a bowl.
5. 5. Melt the butter and stir it into the breadcrumb mixture until crumbly clumps form.
6. 6. Spread the breadcrumb mixture evenly over the vegetables.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Bake the cake for 20 to 30 minutes until it is golden brown and crispy.
9. 9. Remove the cake from the oven and enjoy it warm.

Nutrition per serving

• kcal: 1624
• Protein: 40 g · Fett/Fat: 61 g · Carbs: 225 g