Salmon Breakfast Hash



Protein (g)


Carbs (g)


Fat (g)


  • 350g all-rounder potatoes, scrubbed and cut into small bite-sized pieces

  • 2 tsps butter or coconut oil

  • 1 small white onion, finely chopped

  • 150g cooked skinless salmon fillet, flaked

  • 2 tbsps fresh chives, chopped

  • 40g fresh spinach leaves, chopped

  • a pinch of sea salt and ground black pepper

  • 4 eggs


Place the potatoes in a saucepan of boiling water and simmer gently for 20-25 minutes, or until tender. Remove from the pan and drain well. You can do this the night before if you want to save time in the morning.

Melt the butter/oil in a skillet or heavy-based frying pan over a medium/low heat. Add the onion and sauté for 3-4 minutes, stirring occasionally. Add the potatoes and cook for 3-4 minutes, stirring frequently.

Add the flaked salmon, chives, spinach, salt and pepper. Cook for 2 minutes, or until
the salmon is heated throughout.

Make 4 small wells in the mixture and crack one egg into each well. Cover and cook for 3-4 minutes, or until the whites are set but the yolks are still slightly runny.


Consume immediately.