Smoked Salmon Hash and Eggs

Serves 2

Serve this comforting meal for breakfast, lunch or dinner with a salad of baby greens on the side. The salmon comes from Changing Seas, our supplier partner in Norway, to honor our 30th Birthday. Their innovative fish farming practices exemplify our mutual commitment to responsible aquaculture, with no antibiotics and a suite of practices that protect the environment. The fish is slow roasted and smoked in Europe's premier smokehouse. If you've got leftover ham, you could certainly substitute, but you really must try it with the awesome salmon. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Ingredients

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

Method

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.

Nutrition

Per serving: 240 calories (90 from fat), 10g total fat, 2.5g saturated fat, 220mg cholesterol, 700mg sodium, 17g total carbohydrate (3g dietary fiber, 1g sugar), 20g protein

http://wholefoodsmarket.com/recipes/2773