Salmon Breakfast Hash with MOWI Salmon (Edit recipe)

I received the MOWI Atlantic Salmon Royal Portions which come in convenient 2 packs, and the fish just looked amazing. All of MOWI’s salmon comes in bistro cuts and has a beautiful, strong color. This color and the marbling of the fish are due to the special diet that they feed their fish. This diet is rich in marine ingredients making for some great looking salmon that’s also high in protein, vitamins, and Omega 3. All MOWI salmon is also free of GMOs, nitrates, and antibiotics and certified for food safety. I basically knew that I wanted to cook and eat this salmon ASAP because it looked that good, so a breakfast recipe was in order. I thought it would play perfectly into an easy-to-make, flavor-packed breakfast hash, and boy was I right. This hash is good, so you might as well head on over to Amazon Fresh now to place your MOWI order because this is a must make! Let’s get to it.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	7 g
Carbohydrates:	51 g
Protein:	45 g
Cholesterol:	54 g
Sodium:	176 mg
Fiber:	8 g
Sugars:	2 g
Calculated per serving.

by All Roads Lead to Healthy

View original recipe

Serves: 2

Ingredients

2 Wild Caught Salmon Filet, (MOWI Atlantic Salmon Royal Portions 2PK)
12 oz Yellow Potatoes, cut into 1'2" cubes
10-12 White Mushrooms, sliced
1/4 Red Onion, chopped
2 cloves Garlic, chopped
1 cup Arugula
2 Eggs
3 sprigs fresh Dill
1/4 Lemon, juiced
Salt, to taste
Black Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season the salmon with salt and pepper, and bake in a preheated 425 degree oven for 12-14 minutes until cooked through.
In the meantime, heat up 2 tbsp avocado oil on the stove top. Add in the potatoes and cook for 10 minutes, stirring regularly.
Add in the mushrooms, onion, and garlic, season with salt and pepper, and cook for an additional 10 minutes, stirring regularly.
In the meantime, cook two eggs on the stove top over medium heat until the white is cooked through (about 5 to 8 minutes).
Turn off the heat under the potato and vegetable mixture, and mix in the arugula, dill, lemon juice, and more salt and pepper.
Using a fork, shred the salmon into smaller pieces.
Add the salmon to veggies and gently mix it in.
Split the mixture between two bowls, and top each with an egg.
Serve and enjoy!