Crispy Potato and Egg Rusk Bake with Oregano

1.Preheat your oven to 400°F (200°C).

2.In a large pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain and let cool slightly.

3.In a mixing bowl, mash the cooked potatoes until smooth. Add the eggs, dried oregano, salt, and pepper. Mix until well combined.

4.Spread the potato and egg mixture evenly in a greased baking dish.

5.Pour the ketchup over the potato mixture, spreading it evenly with a spatula.

6.Sprinkle the rusk crumbs over the ketchup layer, ensuring an even coating. If using, add the grated cheese on top of the rusk crumbs.

7.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

8.Remove from the oven and let it cool for a few minutes before slicing into squares or rectangles. Serve warm.