Potato casserole with corn

1 serving


Cook the potatoes, then dry them from excessive moisture, pass through a meat grinder or wipe machine, fill with egg and margarine. Finely chop the onions, spasserot with fat, putting corn grains in it, warm to a boil and season with sour cream sauce. Split the cooked potatoes in half. Put one half on a baking sheet covered with fat and sprinkled with crumbs, evenly distribute the minced meat, which is covered with the remaining potato mass, grease with sour cream, sprinkle with crumbs, sprinkle with fat and bake. Cool the finished casserole somewhat and cut into portions. When serving, pour sour cream sauce to the casserole.