I liked this recipe and would make it again. It does taste like a potato pancake, but not greasy. I did not have the grayish color that the earlier reviewers had. Prep was very easy with a food processor. I liked that the bottom was crispy but not burnt. Next time I would add in some kind of vegetable to round out the dish.
Salmon and Potato Casserole
More From Cooking Light
Total: 1 Hour, 10 Minutes
- Calories: 391
- Fat: 12.2g
- Saturated fat: 5.9g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 17.2g
- Carbohydrate: 54.4g
- Fiber: 3.9g
- Cholesterol: 127mg
- Iron: 3.1mg
- Sodium: 584mg
- Calcium: 112mg
- 6 cups grated peeled baking potato
- 1/2 cup thinly vertically sliced onion
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 ounces 1/3-less-fat cream cheese (about 2/3 cup), softened
- 2 large eggs
- Cooking spray
- 1 (3.5-ounce) package smoked salmon
- Dill sprigs
- 1. Place an 8-inch round metal cake pan in oven. Preheat oven to 425° (leave pan in oven).
- 2. Combine potato and onion in a large bowl. Combine salt, pepper, cheese, and eggs in a bowl, stirring well. Stir egg mixture into potato mixture. Remove preheated pan from oven; carefully coat pan with cooking spray. Place potato mixture in pan; pack down slightly. Bake at 425° for 50 minutes or until golden. Let stand in pan 10 minutes. Invert potato mixture onto a plate. Cut into 8 wedges; top evenly with salmon and dill.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note