Smoked Salmon Casserole
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Smoked Salmon Casserole
- lunch
- entrée
This recipe is a hearty and delicious breakfast sensation, and perfect for special morning gatherings. To save time in the morning, prepare it through step 10 the night before, and place it in the fridge to sit overnight.
You can cook this recipe with milk or with a non-dairy milk substitute, depending on your dietary needs. It tastes great either way!
INGREDIENTS
- 2 tsp olive oil or butter
- 1 1/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
- 1/3 tsp freshly ground black pepper
- 1/2 cup minced yellow onion
- 1/2 lb smoked salmon, roughly chopped
- 1 tbsp dried dill
- 12 large eggs
- 1 cup plus 2 tbsp 2% milk or milk substitutes like oat milk or cashew milk
- 1/4 tsp salt
- Pickled onions for garnish (optional)
Preheat oven to 350 degrees F.
Butter a 13- by 9-inch glass baking dish.
- Heat olive oil or butter in a large skillet set over medium heat.
- Add diced potatoes and stir.
- Spread the potatoes in a single layer in the pan and season with black pepper.
- Cover and cook until the potatoes are almost tender.
- Uncover and add onions to the pan.
- Cook the potatoes and onions, stirring occasionally, until the potatoes are tender and browning.
- Pour the potato mixture into a large bowl and stir in chopped smoked salmon from Pure Food Fish Market plus dried dill.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- In a large bowl, whisk together eggs, milk or milk substitute, and salt.
- Pour the egg mixture over the salmon and potatoes.
- Bake until a knife inserted into the center comes out clean (at least 40 minutes).
- Let the casserole stand for a few minutes before serving.
- Plate with a garnish of pickled onions to add flavor and crunch.
