Potato and Smoked Salmon Breakfast Casserole Recipe

Name: Potato and Smoked Salmon Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400.
2
Arrange bread on a baking sheet and cook until golden brown.
3
About 5 min.
4
Butter an 11x7 inch glass baking dish
5
Melt 2 tablespoons of butter and oil in a large skillet over medium heat.
6
Add potatoes and stir to coat.
7
Arrange in a single layer, cover and cook until tender; about 8 min.
8
Uncover, turn heat to medium-high and cook until lightly brown; about 5 min.
9
Add shallots and saute until soft; maybe another 2 min.
10
Remove from heat.
11
Gently mix in bread, salmon, chives, and minced dill.
12
Transfer mixture to prepared dish.
13
Whisk eggs and next 5 ingredients in medium bowl and blend well.
14
Pour custard over potato mixture in dish and let stand for 15 minutes while occasionally pressing bread into custard.
15
(Can be made 1 day ahead.
16
Cover; chill.
17
Let stand at room temperature 30 minutes before baking.)
18
Preheat oven to 350A degrees F. Bake casserole, uncovered, until custard is set, about 30 minutes.
19
Serve hot.
20
Optional: garnish with dill, sour cream and capers

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Potato and Smoked Salmon Breakfast Casserole Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!