Hashbrowns Bake with Eggs and Smoked Salmon

Hashbrowns Bake with Eggs and Smoked Salmon

8 oz. cream cheese, room temperature
1/2 c. whole milk
3 T. butter, melted
1 bag (30 oz.) frozen shredded hash browns, thawed
1/4 c. thinly sliced shallots
6 oz. smoked salmon, flaked
6 eggs

Preheat the oven to 375 degrees. Grease a 9" x 13" baking dish. In a mixer, combine the cream cheese, milk and butter until smooth.
In a large bowl, combine the hash browns, cream cheese mixture, shallot and salmon. Season with salt and pepper. Transfer to the baking dish; smooth the top. Using a ladle, make 6 shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.
Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season with salt and pepper. Broil until the eggs are done to your liking. Cut into squares and serve.