Salmon and Potato Casserole is a great for breakfast or dinner. This casserole is easy to make and great as leftovers, too!
Cooking Light JULY 2013
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.
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