Potato Casserole with Beet Tops

Recipe for potato casserole with beet tops, green onions, and parsley.

Ingredients

Potatoes – 1 kg
Beet tops – 500 g
Green onions – 100 g
Parsley greens – 100 g
Vegetable oil – 50 g or butter – 50 g
Salt – 0.25 teaspoon (to taste)
Crushed crackers (or bran) – 3 tbsp

For filing:

Sour cream – 30 ml
Vegetable oil – 20 ml or melted butter – 20 ml

Directions

Peel the potatoes, wash and cut into 4-8 pieces. Pour boiling water over the peeled and washed potatoes and salt (0.5 tablespoons).
Put on high heat. Boil until tender for 20 minutes, periodically skimming off the resulting foam.
Rinse the beet tops and greens thoroughly. Grind the beet tops. Chop the greens too
Put the pan on the fire and heat the oil (20 ml). Spread the herbs in vegetable or butter. (You can add a few finely chopped or pounded garlic cloves to the herbs.) While hot, rub the potatoes through a sieve with a spoon.
Sprinkle a baking sheet with a maximum dia of 25 cm with bran or bread crumbs (1 tbsp).
On a baking sheet sprinkled with bran or crushed breadcrumbs, evenly spread half of the mashed potatoes.
Put chopped beet tops mixed with herbs on top, salt (0.25 teaspoons), pour with vegetable oil or melted butter (15 ml).
Lay the remaining mashed potatoes on top in an even layer, smooth the surface, grease with oil (15 ml). Sprinkle with bran or crushed breadcrumbs (2 tablespoons).
Place in a hot oven. Bake at 180 degrees for 20-25 minutes, until browned.
Potato casserole with beet tops is ready. Pour butter or sour cream over the hot casserole before serving. Serve with sour cream.

Bon Appetit!

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