Smoked Salmon and Potato Breakfast Casserole

Smoked Salmon and Potato Breakfast Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups (lightly packed) ½-inch cubes French baguette with crusts

  • 2

    tablespoons (¼ stick) butter

  • 2

    tablespoons vegetable oil

  • 1

    pound russet potatoes, peeled, cut into ½-inch cubes

  • ½

    cup finely chopped shallots

  • ½

    pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces

  • 3

    tablespoons minced fresh chives

  • 2

    teaspoons minced fresh dill

  • 4

    large eggs

  • 1

    cup half and half

  • 3

    tablespoons sour cream

  • 1

    teaspoon Dijon mustard

  • ½

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • Additional sour cream

  • Capers

  • Fresh dill sprigs

Directions

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish. Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.) Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.


Nutrition

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