Tuesday, August 30, 2011

Smoked Salmon Hash and Eggs

This is quickly becoming my new favorite breakfast. It's fast, easy and very healthy! Smoked salmon is kind of expensive so it's more of a treat for us than a regular breakfast. We found it cheaper to get the smoked salmon pieces (at Trader Joes). However the flavor of this breakfast will knock your socks off.

We like this breakfast before a big morning workout or when we need a big protein/carb boost. But it's also a perfect Sunday brunch recipe!

Poaching the egg is a little tricky and we use egg poach pods most of the time (however not in these photos), which makes it super easy to poach eggs and keep them all together. We like our eggs a little runny because it makes a good sauce for everything else. But if your not a fan of runny eggs then don't skip this recipe, just poach your egg a little longer or use a scrambled or hard boiled egg.

Give this a try and let me know what you think!

Smoked Salmon Hash and Eggs

Servings: 2

Extra-virgin olive oil cooking spray
2 cups frozen shredded hashbrowns*, thawed
3 green onions, thinly sliced, divided
1/4 teaspoon freshly ground black pepper, divided
1 (4-ounce) package hot roasted smoked salmon*, skin removed, flesh flaked into pieces
2 eggs

Heat a large skillet over medium-high heat. Spray generously with cooking spray, add hashbrowns, two-thirds of the onions and half of the black pepper and cook, stirring very occasionally, until just crisp, about 5 minutes. Add salmon, gently toss together until combined and cook until hot throughout, 2 to 3 minutes longer. Transfer to two plates and set aside; wipe skillet clean. Heat skillet again over medium-high heat and spray generously with cooking spray. Add eggs and cook to your liking, 3 to 5 minutes. Top salmon hash with eggs, garnish with remaining pepper and green onions and serve.

Per serving (about 8oz/213g-wt.): 240 calories (90 from fat), 10g total fat, 2.5g saturated fat, 220mg cholesterol, 700mg sodium, 17g total carbohydrate (3g dietary fiber, 1g sugar), 20g protein

Recipe by Whole Foods

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