Smoked Salmon Hash and Eggs

Smoked Salmon Hash and Eggs

Serves 2

Serve this comforting meal for breakfast, lunch or dinner with a salad of baby greens on the side.

  • Olive spray oil
  • 2 cups frozen shredded hashbrowns, thawed
  • 3 green onions, thinly sliced, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (4-ounce) package hot-roasted smoked salmon, skin removed, flesh flaked into bite-sized pieces
  • 2 eggs
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Heat a large skillet over medium-high heat. Generously coat with spray oil, add hash browns, half of the onions and 1/8 teaspoon of the 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 spray oil. 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.

Nutritional Info: 
Per Serving:240 calories (90 from fat), 10g total fat, 2.5g saturated fat, 220mg cholesterol, 700mg sodium, 17g carbohydrate (3g dietary fiber, 1g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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