Salmon and Potato Breakfast Casserole

Prep and cook time: 1 hour 15 minutes
Number of servings: 6

• 2 tablespoons butter
• ½ cup finely chopped shallot
• ½ lb. salmon
• 1 (26 oz.) bag of frozen chopped baked potatoes with sour cream & chive sauce
• 1 teaspoon minced fresh dill
• Shallots
• 6 eggs
• 1 ½ cups half-and-half
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon granulated garlic
• ½ teaspoon cornstarch

1. Preheat oven to 350°F.
2. Season salmon with pinch of salt and pepper. Bake in the oven for 15 to 20 minutes, skinned, flaked into bite-sized pieces. Set aside.
3. Melt butter in a small skillet over medium heat. Add shallot and sauté until soft and turns light brown, about 2-3 minutes. Remove from heat.
4. Butter 11 x 7 inch glass baking dish.
5. Put a whole bag of Quicksides frozen potatoes and sauce cubes in a baking dish.
6. Pour shallot, salmon, and dill on top.
7. Whisk eggs and next 6 ingredients in medium bowl and blend well. Pour custard mix over potato mixture.
8. Bake casserole, uncovered, until custard is set, about 50 minutes.
9. Cut into squares and top with additional sour cream, capers, and dills, if desired.