Summer Brunch Recipe

Smoked Salmon Potato Hash Brown Casserole

Note: The wonderful thing about a breakfast casserole is that you can have the leftovers for lunch or dinner too! It’s even more delicious the next day.

INGREDIENTS

2 cups (lightly packed) of 1/2 cubes French baguette with crust
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-sized pieces
3 tablespoons minced fresh chives
2 tablespoons minced fresh dill
4 large eggs
1 cup of half and half
3 tablespoons of sour cream
1 teaspoon ground black pepper
additional sour cream
capers
fresh dill springs

INSTUCTIONS

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 and place in single layer in bottom of the prepared glass baking dish.
In mixing bowl combine the eggs, sour cream, half and half, Dijon mustard and pepper. Mix the ingredients together until light and fluffy.
Pour the egg mixture over the hash browns and bake for 20 minutes.
Remove and let cool for 20 minutes, then add smoked salmon to top, and garnish with extra sour cream, capers, toasted croutons and fresh dill. This can be served warm or room temperature.

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Summer Brunch RecipeSmoked Salmon Potato Hash Brown Casserole

SHOP THE RECIPE

Summer Brunch Recipe

Smoked Salmon Potato Hash Brown Casserole