Smoked Salmon Egg Casserole with Potatoes & Dill Recipe

It is safe to say we are traditionalists – in the extreme. Each year, Christmas morning proceeds in the same manner, without a single deviation to the routine. We start with breakfast, which often includes cinnamon rolls or croissants or an easy, make-ahead dish such as baked French toast or this egg casserole (the smoked salmon and dill make this worthy of a special occasion). We then move onto stockings, presents, and one very unusual family tradition, which I will tell you about a little later.

My husband and I are lucky to have families that actually like each other. Every since we married, 11 years ago, we have spent Christmas altogether. That’s right – my family, his family, altogether. Since we all live in different cities (or countries, for that matter), we rotate between three cities – Salt Lake City, Los Angeles, and Victoria, Canada. It is fun, it is joyful, and it teaches our two boys to really appreciate the best part of Christmas – family and friends. We realize how lucky we are and we treasure each year that we are able to continue the tradition.

During the second Christmas that we spent together, the two grandmothers (my mum and my husband’s mum) disappeared into the guest room for about 15 minutes. There was plenty of giggling from behind the closed door and we were instructed to have our cameras at the ready. Finally, the door opened to the sound of jingle bells ringing and out came the two cutest reindeer you ever will see, shaking their little red tails at us. Dressed in matching white fleece jumpsuits, antlers, and red noses, the grandmothers were the spitting images of that famous red-nosed reindeer. The performance was such a hit that it was declared an instant tradition. Now the kids are in on the act and, occasionally, an unsuspecting dog or two.

Since that first reindeer Christmas, the reindeer costume has gone through several changes. One year, we were surprised with cheerleading reindeer, another year the theme was “Christmas hits Hawaii” and included bikini tops (over the fleece jumpsuits), leis, and a rousing rendition of the hula. We always look forward to the next incarnation of Rudolph-in-drag.

The recipe:

Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.

Heat olive oil in a large skillet set over medium-low to medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with freshly ground black pepper. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.

Pour the potatoes into a large bowl and stir in chopped smoked salmon and fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made 1 day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg mixture and baking.)

In a large bowl, whisk together eggs, milk, and salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top.

Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.

Other baked egg dishes:

Cookin’ Canuck’s Savory Bread Pudding with Sausage, Spinach & Three Cheeses
Cookin’ Canuck’s Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes & Spinach
Kalyn’s Kitchen’s Southwestern Egg Casserole
Simply Recipes’ Zucchini Breakfast Casserole
How To: Simplify’s Bacon & Egg Cups
Herbivoracious’ Baked Eggs with Chanterelles & Chard

Smoked Salmon Egg Casserole with Potatoes and Dill

2 tsp olive oil
1 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice
1/2 tsp freshly ground black pepper
1/4 cup minced shallots
8 oz. smoked salmon, roughly chopped
2 tbsp chopped fresh dill, divided

12 large eggs
1 cup plus 2 tbsp 2% milk
1/4 tsp salt

Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.

Heat olive oil in a large skillet set over medium-low to medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with freshly ground black pepper. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.

Pour the potatoes into a large bowl and stir in chopped smoked salmon and 1 tablespoon fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made 1 day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg mixture and baking.)

In a large bowl, whisk together eggs, milk, and salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top. Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.

Serves 8.

Printable recipe