Smoked Salmon and Potato Breakfast Casserole Recipe

Name: Smoked Salmon and Potato Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts; 2 tablespoons (1/4 stick) butter; 2 tablespoons vegetable oil; 1 pound russet potatoes, peeled, cut into 1/2-inch cubes; 1/2 cup finely chopped shallots; 1/2 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; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Additional sour cream; Capers; Fresh dill sprigs

Servings: persons

2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Capers
Fresh dill sprigs

1
Preheat oven to 400F.
2
Arrange bread on rimmed baking sheet.
3
Bake until pale golden, about 5 minutes, then cool.
4
Butter 11x7-inch glass baking dish.
5
Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat.
6
Add potatoes.
7
Stir to coat and arrange in single layer.
8
Cover and cook until potatoes are almost tender, about 8 minutes.
9
Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.
10
Add shallots and saute until soft, about 2 minutes.
11
Remove from heat.
12
Gently mix in bread, salmon, chives, and minced dill.
13
Transfer mixture to prepared dish.
14
Whisk eggs and next 5 ingredients in medium bowl to blend well.
15
Pour custard over potato mixture in dish.
16
Let stand 15 minutes, occasionally pressing bread into custard.
17
(Can be made 1 day ahead.
18
Cover; chill.
19
Let stand at room temperature 30 minutes before baking.)
20
Preheat oven to 350F.
21
Bake casserole, uncovered, until custard is set, about 30 minutes.
22
Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts, 2 tablespoons (1/4 stick) butter, 2 tablespoons vegetable oil, 1 pound russet potatoes, peeled, cut into 1/2-inch cubes, and more.

Yes, Smoked Salmon and Potato Breakfast Casserole 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.

Smoked Salmon and Potato Breakfast Casserole

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