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Salmon Hash with Sunny-Side Up Eggs

Savory Salmon Hash with Sunny-Side Up Eggs for Brunch Bliss

Delicious Salmon Hash with Sunny-Side Up Eggs is a protein-packed breakfast delight perfect for brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash
  • 1 pound Small New Potatoes Yukon Gold or red potatoes can be used.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 teaspoon Pepper Freshly ground black pepper recommended.
  • 2 tablespoons Olive Oil Avocado oil can be used for a twist.
  • 2 small Small Bell Peppers Diced zucchini works well for a lower-carb option.
  • 1 small Small Red Onion Yellow onion can serve as a substitute.
  • 1 pound Skinless Salmon Canned salmon can be utilized for convenience.
For the Toppings
  • 4 large Eggs Egg whites can be a lighter alternative.
  • 2 tablespoons Chopped Chives Green onions can be swapped for similar taste.

Equipment

  • skillet
  • pot

Method
 

Preparation Steps
  1. Wash and halve the small new potatoes and boil in salted water until tender, about 15 minutes.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped bell peppers and diced red onion, sautéing for about 5 minutes.
  3. Fold the drained potatoes into the skillet, add the skinless salmon, and cook for about 5-7 minutes until heated through.
  4. In a separate non-stick skillet, cook the large eggs sunny-side up until the whites are set and the yolks are runny, about 3-4 minutes.
  5. Spoon portions of the hash onto plates, top with a sunny-side-up egg, and garnish with chopped chives.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 37gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 200mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Store leftover salmon hash in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.

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