Salmon perks up the protein (and delish) quotient of your egg-and-spud combo.
- 8 oz. small new potatoes
- 2 tbsp. olive oil
- 1 (1 ¼-lb) piece skinless salmon, in 2-inch chunks
- ½ tsp. coarse salt
- ½ tsp. pepper
- 1 small red onion, coarsely chopped
- 2 small bell peppers, coarsely chopped
- 3 tbsp. chopped chives
- 4 large eggs
- Place potatoes in a small saucepan and add enough cold water to cover by 2 inches; simmer over medium heat until tender, about 15 min. Drain and cut in half.
- Heat 1 Tbsp oil in a cast-iron or nonstick skillet over medium-high heat. Season salmon with ¼ tsp each salt and pepper. Cook in skillet, turning, until golden, 3 to 4 min. Transfer to a plate.
- Add potatoes to skillet, cut sides down. Cook over medium-high heat until golden, about 2 min. Stir in onion, bell peppers, 2 Tbsp chives, and remaining ¼ tsp each salt and pepper. Cook, stirring, until vegetables are golden and tender, 4 to 8 min.
- Return salmon to skillet. Heat, stirring gently and letting salmon flake, until cooked through, about 1 min more. Transfer everything to a bowl; loosely cover with foil.
- Wipe skillet and add remaining Tbsp oil. Cook eggs over medium-low heat until whites are set, about 3 min, or to desired doneness. Divide hash among plates and top with eggs. Sprinkle with remaining Tbsp chives.
405 cal, 20 g fat (4 g saturated), 39 g protein, 15 g carb, 2 g sugar, 2 g fiber, 382 mg sodium, 250 mg cholesterol per serving
This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.