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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Smoked Salmon-Potato Brunch Bake Recipe

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This recipe for Smoked Salmon-Potato Brunch Bake is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 medium russet potato, peeled and cut into 1/2 inch cubes
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 eggs
1½ cups half-n-half cream
1 green onion, finely chopped
2 tsp snipped fresh dill or 3/4 tsp dill weed
2 tsp Dijon mustard
1/2 tsp lemon-herb seasoning
1/4 tsp coarsely ground pepper
2 cups day old cubed bread
8 oz smoked salmon fillets, cut into 1 inch pieces
4 oz cream cheese, cut into 1/2 inch cubes
Minced fresh chives and dill
Directions:
Directions:
In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered 4-6 minutes or until vegetables are tender. Cool to room temperature.
In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8 inch square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350º. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60 to 70 minutes or until a knife inserted near the center comes out clean.
Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Number Of Servings:
Number Of Servings:
9 servings

 

 

 

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