Asparagus And Potato Loaf
A savory asparagus and potato loaf with crispy bread crumbs, topped with sliced hard-boiled eggs, ideal for a comforting family meal or special brunch.
Ingredients
Instructions
- Butter and dust a loaf pan with bread crumbs.
- Beat the egg and add it to the seasoned mashed potatoes.
- Pack half of the potato mixture into the prepared pan to form the first layer.
- Add a layer of cooked asparagus over the potato layer.
- Top with the remaining potato mixture to complete the loaf.
- Dust the top with bread crumbs.
- Bake at 375°F (190°C) for 20 to 25 minutes until golden.
- Unmold the loaf onto a serving plate.
- Serve with creamed asparagus and garnish with slices of hard-boiled eggs.
Tips & Substitutions
For a creamier texture, consider mixing in some ricotta or cottage cheese with the mashed potatoes. If you don't have fine dry bread crumbs, crushed crackers or panko can make a great substitute. To enhance the flavor, add herbs like dill or parsley to the potato mixture. This dish is versatile, allowing you to swap asparagus with other vegetables like spinach or broccoli for variation.
Serving Suggestions
This Asparagus and Potato Loaf pairs beautifully with creamed asparagus on the side. Consider serving it alongside a fresh salad, such as an Orange Or Lemon Salad, for a refreshing contrast. For a heartier meal, it can be complemented with roasted vegetables or a grain salad. Garnish with slices of hard-boiled eggs for added flavor and visual appeal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the loaf in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave individual slices for about 1-2 minutes on high, checking to ensure they are warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus And Potato Loaf contains roughly 749 calories, with 15g protein, 164g carbohydrates, and 5g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (30% of the Daily Value), and a good source of calcium and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this loaf ahead of time?
Yes, you can prepare the loaf a day in advance. Assemble it in the loaf pan, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed. This allows the flavors to meld together, enhancing the overall taste.
Can I freeze the Asparagus and Potato Loaf?
Absolutely! Once baked and cooled, wrap the loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it becomes gelatinous. This works well to bind the ingredients together and maintains the loaf's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).