Smoked Salmon Hash and Eggs in the morning is a delicious and nutritious start during this time of year.  Potato is an easy, fast and inexpensive staple but needs dressing up usually.  This mixture could not be easier and won't leave your mouth greasy like corned beef so give it a try.  ( 2013)
  • 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.