Smoked Salmon Egg Casserole with Potatoes & Dill
I love tradition. One of my favorites is Christmas day with my family. Every Christmas, we spend the entire day in our PJs. We start off with a fresh pot of coffee, eventually swap our coffee mugs for champagne flutes and mimosas, break from opening presents to eat breakfast, continue opening presents (one by one) and then finish with a delicious turkey dinner and some juicy red wine. Mmm.
While our routine is always about the same, what we eat for breakfast changes each year. We’ve done the standard scrambled eggs, bagels with lox, french toast, pancakes and fruit. This year, my mom wanted to try a new recipe she found on Cookin’ Canuck, for a Smoked Salmon Egg Casserole with Potatoes & Dill. (And today is her birthday! HAPPY BIRTHDAY, MOMMY!)
The dish layers potatoes, shallots, dill, lox and eggs. A yummy combination of ingredients. The recipe calls for peeled russet potatoes, but we submitted small red potatoes, and we love the skin so decided not to peel them. And you can prep almost the whole dish the night before so there isn’t too much work required in the morning.
This was super delicious! We had some fresh fruit on the side and it went perfectly with our mimosas. I love dishes that can be prepped in advance. I will definitely be making this again soon!
Hugs, kisses & yummy dishes… xoxo
Lauren
Smoked Salmon Egg Casserole with Potatoes & Dill
- YIELDS Serves 8
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Instructions
- Preheat oven to 375 degrees. Butter a 13" x 9" glass baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with freshly ground black pepper. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.
- Pour the potatoes into a large bowl and stir in chopped smoked salmon and 1 tablespoon fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made one day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg mixture and baking.)
- In a large bowl, whisk together eggs, milk, and salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top. Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.
Yum. I bet my Aunt would love this! Whenever we go to visit she has this awesome salmon dip. I just made salmon a couple days ago seasoned with some Light Red Wine Vinegar and Olive Oil Dressing. Delish 🙂
Oh yum! I really love salmon. What else is in the dip your aunt makes? Have you tried my grilled salmon with dill!?