Potato casserole with corn

1 serving


cook the potatoes, then dry from excessive moisture, pass through a meat grinder, season with egg and margarine. finely chop the onions, sauté with fat, putting corn grains in it, warm to a boil and season with sour cream sauce. split the cooked potatoes in half. one half put on a baking sheet covered with fat and sprinkled with crumbs, evenly distribute the minced meat over the potatoes, coat it with the remaining potato mass, lubricate with sour cream, sprinkle with crumbs, sprinkle with fat and bake. cool the finished casserole somewhat and cut into portions. when serving, add sour cream sauce to the casserole.