Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!

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  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein

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