Smoked Salmon-Potato Brunch Bake

Total Time

Prep: 35 min. + chilling Bake: 1 hour


9 servings

Updated: Oct. 21, 2022
The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona
Smoked Salmon-Potato Brunch Bake Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 1 medium russet potato, peeled and cut into 1/2-inch cubes
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium sweet red pepper, finely chopped
  • 1/2 cup finely chopped red onion
  • 6 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 green onion, finely chopped
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon-herb seasoning
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups day-old cubed bread
  • 8 ounces smoked salmon fillets, cut into 1-inch pieces
  • 4 ounces cream cheese, cut into 1/2-inch cubes
  • Minced fresh chives and dill


  1. In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature.
  2. In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.
  3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.