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Smoked Salmon Hash and Eggs

Serves 2
Time 15 min
Serve this comforting meal for breakfast, lunch or dinner with a salad of baby greens on the side.
Ingredients
  • Olive spray oil
  • 2 cups frozen shredded hashbrowns, thawed
  • 3 green onions, thinly sliced, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (4.0-ounce) package hot-roasted smoked salmon, skin removed, flesh flaked into bite-size pieces
  • 2 eggs
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Exclusively for Prime members in select ZIP codes.

Method

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 the skillet clean.

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.

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.
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  • Olive spray oil
  • 2 cups frozen shredded hashbrowns, thawed
  • 3 green onions, thinly sliced, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (4.0-ounce) package hot-roasted smoked salmon, skin removed, flesh flaked into bite-size pieces
  • 2 eggs
Shop with Prime

Exclusively for Prime members in select ZIP codes.