Salmon Hash With Sunny-Side-Up Eggs

Meet the perfect way to start your day.

Salmon perks up the protein (and delish) quotient of your egg-and-spud combo.

Total Time:
Level: Easy
Serves: 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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