STEP BY STEP SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

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SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

Main Ingredient: SMOKED*SALMON*POTATO Cuisine: American

143

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

Nutrition Facts

per serving of Makes 6 servings.

Calories

500

Directions

Step 1Preheat oven to 400°F.

Step 2Arrange bread on a rimmed baking sheet.

Step 3Bake until pale golden, about 5 minutes, then cool.

Step 4Butter 11x7-inch glass baking dish.

Step 5Melt 2 tablespoons butter with oil in a heavy large skillet over medium-low heat.

Step 6Add potatoes.

Step 7Stir to coat and arrange in a single layer.

Step 8Cover and cook until potatoes are almost tender, about 8 minutes.

Step 9Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.

Step 10Add shallots and sauté until soft, about 2 minutes.

Step 11Remove from heat.

Step 12Gently mix in bread, salmon, chives, and minced dill.

Step 13Transfer mixture to prepared dish.

Step 14Whisk eggs and next 5 ingredients in medium bowl to blend well.

Step 15Pour custard over potato mixture in dish.

Step 16Let stand 15 minutes, occasionally pressing bread into the custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)

Step 17Preheat oven to 350°F.

Step 18Bake casserole, uncovered, until custard is set, about 30 minutes.

Step 19Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

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