Smoked Salmon and Potato Breakfast
Casserole
2 cups 1/2 inch cubes of French
bread
2 tbsp. butter
2 tbsp. vegetable oil
1 lb. potatoes, peeled, cubed
1/2 cup shallots, chopped
1/2 lb. smoked salmon, flaked
3 tbsp. fresh chives, minced
2 tbsp. fresh dill, minced
4 large eggs
1 cup half and half
3 tbsp. sour cream
1 tsp. Dijon mustard
salt and pepper to taste
Additional sour cream, capers and fresh dill for garnish
Preheat oven to 400. Arrange
bread on a rimmed baking sheet. Bake until pale golden,
about 5 minutes
then cool. Butter 11x7 inch glass baking dish. Melt 2 tbsp. butter
with
oil in a heavy, large skillet over medium-low heat. Add potatoes.
Stir to coat and arrange
in a single layer. Cover and cook until potatoes
are almost tender, about 8 minutes. Uncover,
increase heat to medium-high
and cook until potatoes are lightly browned and tender, stirring
once in a
while, about 5 more minutes.
Add shallots and sauté until soft, about 2 minutes. Remove from heat.
Gently mix in bread,
salmon, chives, and dill. Transfer to the baking
dish.
Whisk eggs and the next 5 ingredients in a medium bowl to blend. Pour over
potato mixture
in the dish. Let stand 15 minutes, occasionally pressing
bread into egg mixture.
Preheat oven to 350. Bake casserole, uncovered, until custard is set,
about 30 minutes.
Cut into squares and garnish with sour cream, capers and
dill.
