If you want a hearty breakfast or brunch dish, you’ll love this easy Potato and Dill Egg Bake.
The inspiration for this recipe came from a recent craving for a frittata, which is traditionally baked in a skillet. But wanting generous leftovers from this dish, I cooked a lot of potatoes and whisked up plenty of eggs. It wouldn’t fit into a skillet, so I poured it into a casserole dish.
Feel free to make ingredient substitutions to accommodate your tastes or food restrictions. You can use sweet potatoes in place of the white potatoes, for example. And a tablespoon of chopped tarragon would be a great substitute for the dill.
- 1 lb yukon gold or new potatoes
- 6 - 8 pieces bacon, chopped
- ½ cup diced shallot (about 2 large)
- 2 garlic cloves, minced
- 8 eggs
- ⅓ cup light canned coconut milk or milk of choice
- ½ tsp. Unrefined salt or Herbamare, available here
- Freshly ground pepper
- ¼ cup chopped fresh dill
- Preheat the oven to 375 and have ready a 9x9 casserole dish. Cut the potatoes in half, put in a saucepan, and cover with water. Add a pinch of salt, and bring to a boil over high heat. Boil until tender when pierced with a fork, but not mushy, about 5 minutes. Drain, then cut into smaller pieces.
- While the potatoes are cooking, put the bacon in a skillet and cook over medium heat until crispy and the fat has rendered. Remove the bacon pieces and put on a paper-towel lined plate. Pour out all but 1 Tbs. bacon grease from the pan. Use a bit of the extra bacon fat to grease the casserole dish.
- Add the shallots and saute until softened, about 5 minutes. Add the garlic and cook briefly.
- Whisk together the eggs, coconut milk, salt or herbamare, some ground black pepper, and the dill.
- Line the bottom of the prepared casserole dish with the potato pieces, then sprinkle over the bacon pieces and the shallot mixture. Pour the egg mixture over the top.
- Bake for about 25 minutes, until set. Cool slightly and serve. I prefer it warm or at room temperature, but it can also be enjoyed chilled.