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  • Potato and Smoked Salmon Breakfast Casserole

    4 votes
    Potato and Smoked Salmon Breakfast Casserole
    Prep: 20 min Cook: 45 min Servings: 6
    by Lyndsey
    12 recipes
    >
    I made this for Easter brunch and it was a huge hit. It smells great while cooking and tastes even better!

    Ingredients

    • 2 cups of 1/2 inch cubed French baguette
    • 2 tablespoons of butter
    • 2 table spoons of vegetable oil
    • 1lb of russet potatoes, peeled, 1/2 inch cubes
    • 1/2 cup of finely chopped shallots
    • 1/2 lb of hot smoked salmon, skinned and flaked into bite size pieces
    • 3 tablespoons of minced chives
    • 2 teaspoons of minced fresh dill
    • 4 large eggs
    • 1 cup of half an half
    • 3 tablespoons of sour cream
    • 1 teaspoon of Dijon mustard
    • 1/2 teaspoon of salt and 1/4 teaspoon of pepper

    Directions

    1. Preheat oven to 400.
    2. Arrange bread on a baking sheet and cook until golden brown. About 5 min.
    3. Butter an 11x7 inch glass baking dish
    4. Melt 2 tablespoons of butter and oil in a large skillet over medium heat.
    5. Add potatoes and stir to coat. Arrange in a single layer, cover and cook until tender; about 8 min.
    6. Uncover, turn heat to medium-high and cook until lightly brown; about 5 min.
    7. Add shallots and saute until soft; maybe another 2 min.
    8. Remove from heat. Gently mix in bread, salmon, chives, and minced dill.
    9. Transfer mixture to prepared dish.
    10. Whisk eggs and next 5 ingredients in medium bowl and blend well.
    11. Pour custard over potato mixture in dish and let stand for 15 minutes while occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
    12. Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes.
    13. Serve hot. Optional: garnish with dill, sour cream and capers

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