Salmon Hash and Eggs

Salmon Hash and Eggs

Breakfast | January 6, 2016 | By

Breakfast is clearly the most important part of our day here at our home. How you start your day can set the tone, your energy level and your attitude for the challenges of the day. This morning creation from my wife Lisa is one of those that I hope to be awake for whenever she is whipping up her now famous Salmon Hash and Eggs.

I usually try to scheme the night before by having some left over Salmon from dinner that I strategically place in front of the egg carton in the fridge in hopes she does the math come morning. I like all things hash and the silky mouth feel a pair of over easy eggs adds makes this experience decadent. Keeping keto, you have to forgo the traditional white potatoes found in most hash. But I promise, with this recipe, you won’t miss them.

IMG_8477

If you like things spicy you can always add some jalepenos to the mix. I also have been recently experimenting with some smoked salts which add a nice dimension. Have fun… It’s breakfast!

Salmon Hash and Eggs

Salmon Hash and Eggs
Serves 2
Quick and easy Salmon Hash and Eggs breakfast
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
371 calories
16 g
269 g
17 g
38 g
5 g
328 g
325 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
328g
Servings
2
Amount Per Serving
Calories 371
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 269mg
90%
Sodium 325mg
14%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 8g
Protein 38g
Vitamin A
92%
Vitamin C
127%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup sweet peppers - red, orange, yellow - diced
  2. 1/4 cup fennel - diced
  3. 1/2 cup portabella mushroom - diced
  4. 1/4 cup onion - chopped
  5. 1/4 cup sweet potato - small diced
  6. 1 tsp fresh thyme - diced
  7. 1/2 tsp smoked sweet paprika
  8. 2 tsp butter
  9. salt and pepper to taste
  10. 3/4 cup cooked salmon
  11. 2 eggs - over easy or poached
  12. 1 tbsp green onions chopped for garnish
Instructions
  1. In a pan on med heat melt butter and add first 5 ingredients.
  2. Sautee until veggies are caramelized about 8 minutes.
  3. Add paprika and thyme, salt and pepper - mix well.
  4. Cook your eggs.
  5. While eggs are cooking, add the salmon to the hash and mix in until up to temperature.
  6. Serve hash with eggs on top right away.
  7. Top with green onions and salt and pepper to taste
Adapted from Lisa Levy
beta
calories
371
fat
17g
protein
38g
carbs
16g
more
Adapted from Lisa Levy
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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