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
- Preheat oven to 350°F.
- 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.
- Melt butter in a small skillet over medium heat. Add shallot and sauté until soft and turn light brown, about 2-3 minutes. Remove from heat.
- Butter 11 x 7 inch glass baking dish.
- Put a whole bag of Quicksides frozen potatoes and sauce cubes in a baking dish.
- Pour shallot, salmon, and dill on top.
- Whisk eggs and next 6 ingredients in medium bowl and blend well. Pour custard mix over potato mixture.
- Bake casserole, uncovered, until custard is set, about 50 minutes.
- Cut into squares and top with additional sour cream, capers, and dills, if desired.
