Smoked Salmon and Potato Breakfast Casserole

Name: Smoked Salmon and Potato Breakfast Casserole
Yield: Makes 6 Servings
Ingredients: 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts; 2 tablespoons (1/4 stick) butter; 2 tablespoons vegetable oil; 1 pound russet potatoes, peeled, cut into 1/2-inch cubes; 1/2 cup finely chopped shallots; 1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces; 3 tablespoons minced fresh chives; 2 teaspoons minced fresh dill; 4 large eggs; 1 cup half and half; 3 tablespoons sour cream; 1 teaspoon Dijon mustard; 1/4 teaspoon ground black pepper; Additional sour cream; Capers; Fresh dill sprigs

By Cheryl Alters Jamison and Bill JamisonPhotography by Mark Thomas

November 30, 2002

Recipe notes