The kids love breakfast for dinner. I make a lot of egg casseroles, french toast and pancakes for quick, easy weeknight dinners that I know the kids will eat. I had saved this recipe for awhile from an old Every Day with Rachael Ray magazine, debating whether or not to make it. The kids like cooked salmon and my son loves salmon sushi rolls. I wasn’t sure how much, or even if, they liked smoked salmon. I decided to try it and figured, if anything, they could pick off the salmon if they didn’t like it. This isn’t a quick meal to make, as it bakes for 50 minutes. However, it’s pretty easy in the preparation part. I am fortunate enough to work from home, where I can prep this early enough, get it in the oven to bake and still help the kids with homework and get them showered before we eat. We all enjoyed this meal. It took the classic cream cheese and lox and elevated it to a new level with the addition of potatoes and eggs. While it’s a bit heavy, especially with the warmer weather approaching, it’s a great recipe to bookmark for cooler weather!
Hash Brown Bake with Eggs & Smoked Salmon
Recipe adapted from EveryDay with Rachael Ray magazine (issue unknown)
8 ounces cream cheese, room temperature
1/2 cup almond milk
3 tablespoons butter, melted
1 36 ounce bag frozen hash browns, thawed
1/4 cup thinly sliced scallions, plus more for garnish
Salt and pepper
6 ounces thinly sliced smoked salmon
2/3 cup sour cream
1. Preheat oven to 375 degrees . Grease a 9 x 13 inch baking dish. In a large bowl with a hand mixer, blend the cream cheese, milk and butter until smooth.
2. In another large bowl, combine the hash browns, cream cheese mixture and 1/2 cup scallions. Season with salt and pepper. Transfer to the baking dish and smooth the top. Using a large spoon, make six shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.
3.Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season. Broil until the whites are set, 3 to 4 minutes.
4. Place a slice of salmon and a dollop of sour cream next to each egg. Garnish with scallions.