- 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-size pieces
- 2 eggs
Heat the 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.
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