Smoked Salmon Scrambled Egg With Healthy Hash Browns Recipes

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted.
• With wire whisk or fork, beat in eggs, milk, and pepper until well blended.
• Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy (stir twice).
• Stir in salmon, green onion, sour cream and coriander or parsley.
• Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.

SMOKED SALMON HASH - HEATHMAN HOTEL

Steps:

• Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
• Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
• Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
• To Make the Poached Eggs (Optional):.
• Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
• Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.