Salmon and Potato Casserole is a great for breakfast or dinner. This casserole is easy to make and great as leftovers, too! Smoked salmon is great for breakfast with eggs, bagels and toast - try these recipes to get your day started.
Place an 8-inch round metal cake pan in oven. Preheat oven to 425° (leave pan in oven).
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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I followed the recipe exactly...even grating the potato the old-fashioned way. And, based on the other reviews, I added each cup of grated potato to the liquid egg/cheese mixture to reduce its likelihood to "gray" which worked fine for me...no weird color. My two kids both enjoyed it and I would make it again...for a brunch entertaining friends or family too.
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.
We liked this recipe. I did not experience the grayish color the other two reviewers write about. Perhaps they waited too long after grating the potatoes.
This recipe came together in a snap with the food processor. The final product tasted like smoked salmon on potato pancakes. I used green onions rather than red onion - maybe the red onion created the off color the for the other reviewers. I would recommend adding more smoked salmon than called for in the recipe. It really goes well with the potato casserole, but I felt more salmon was necessary to achieve the correct balance.