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Diced Potato Casserole with Vegetables

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You can use any kind of vegetables for this casserole, whatever you have in your fridge – zucchini, broccoli, tomatoes. Don’t dice the vegetables too small, all the vegetables should be about the same size.


  • 2 pounds fresh okra, sliced in 1/8 inch pieces
  • 1 large tomato, diced
  • 1 onion, diced
  • 6 packets instant grits
  • 2 eggs, lightly beaten
  • salt and black pepper to taste
  • ½ cup oil for frying, or as needed


Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.

Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

Prep time: 20 mins / Cooking time: 32 mins / Total time: 52 mins

Serving: 4 / Yield: 4 servings

Calories: 587.3

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