Hash Brown Bake with Eggs & Smoked Salmon

Monika and I decided to meet up one weekend to make a wholeeeee ton of food so we wouldn’t have to worry about cooking and would have at least somewhat nutritious (and if not nutritious, at least it was home-cooked!) meals for the rest of the week (if not more, because the lovely thing about casseroles is that they can be frozen! Hooray hooray!). That was a long sentence.

Monika pilfered this from a magazine at the doctor’s officer (“No shame!”) and after we made it, we split it in half, so I’m basing the nutritional content off of 12 servings (they’re gonna be small-ish but glorious servings).

Hash Brown Bake with Eggs & Smoked Salmon

229 calories, 16g CHO’s, 14g fat, 8g protein, 2g fiber, 274mg sodium!

Ingredients:
-8 oz. cream cheese, room temperature
-1/4 cup whole milk
-3 tbsp butter, melted
-1 bag (30 oz) frozen hash browns, thawed
-3/4 cup scallions, thinly sliced
-6 eggs
-8 oz. smoked salmon
-2/3 cup sour cream
-sea salt
-freshly ground black pepper

Instructions:
1) Position rack in lower 1/3 of oven and preheat to 375. Grease a baking dish.
2) Melt the butter and cream cheese (kindasorta) and mix it in a blender with the milk until smooth.
3) In a large bowl, combine the hash browns, cream cheese mixture + 3/4 cup scallions. Season with salt and pepper and transfer to baking dish.
4) Smooth over the top and use a ladle to make 6 shallow indentations in the hash browns. Bake until edges are brown (~45 minutes).
5) Remove casserole from oven. Preheat broiler.
6) Crack an egg in each indentation + season. Broil until the whites are set (~3-4 minutes).
7) Place salmon and a dollop of sour cream near each egg.