Name: Salmon and potato breakfast bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 6 oz canned pink salmon, drained and flaked; 1 large egg; 3 tbsp guacamole; 1/3 cup cherry tomatoes, halved; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

479 calories

Protein: 44g; 37% of calories
Carbs: 24g; 21% of calories
Fat: 23g; 43% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a small pot. Carefully lower the egg into the water and simmer for 7 minutes. Transfer the egg to a bowl of cold water to stop the cooking, then peel and halve.
Heat oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cover the skillet and cook for 6 minutes to steam them until tender.
Uncover the skillet and cook, stirring only occasionally, until the potatoes are golden brown, about 10 minutes. Stir in the salmon and cherry tomatoes. Season with the remaining salt and the black pepper. Cook until the tomatoes soften and the salmon is heated through, about 3 minutes. Done when salmon is hot, 160°F in the thickest part.
Transfer the salmon and potato hash to a bowl. Top with the halved egg and a dollop of guacamole.

Nutrition

Ingredients

Instructions

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