It’s no secret that my favorite breakfast is banana Cheerios. In fact, when Jon found out they were being discontinued (or at least not carried at our grocery store anymore), he purchased a dozen or so boxes for me. I only have 3 boxes left and it will be a sad day when they are all gone. Okay, I digress, even though I love Cheerios, I also enjoy a hot breakfast from time to time. This weekend, Jon prepared Poached Eggs with Salmon Hash. Salmon isn’t my favorite unless it’s smoked and served with cream cheese on a bagel, but this hash was really good, perfectly seasoned and topped with a poached egg. While Jon mashes his all up together, I prefer to slice my egg to contain the runny yolk as much as possible. However you like to eat your eggs and hash, you should definitely give this dish a try.
- ½ lb. Salmon
- 1 potato, diced into small cubes
- ½ onion, diced
- 1 tbsp. olive oil
- 1 tsp. Italian blend seasonings
- poached eggs
Salt and pepper the salmon and broil for 6-7 minutes. Let the salmon cool and remove skin. Fry potatoes in olive oil over medium-high heat, add onions, salt, pepper and Italian seasonings. Chop salmon and add to pan with potatoes and onions, turn up heat to high and simmer until everything is browned. Serve topped with poached eggs and fresh cilantro.