Salmon sweet potato hash is a great way to use up left over salmon from the night before!
Hello! I am preparing for Thanksgiving on Thursday! I am hosting this year! YAY!!! I love entertaining and having family and friends over to our house!
This year I am smoking a turkey as well as roasting one. I am also making Bacon brussel sprouts, mashed potatoes, stuffing, pumpkin, and pecan pie as well as pumpkin cheesecake with a gingersnap crust! Stay tuned for those recipes! I am very excited about smoking a turkey as I have never done that before, however, I love to smoke Chicken so I am sure it is similar.
This morning I made my Gluten Free Salmon and Sweet Potato Hash with a poached egg for breakfast. I had made my Orange Cedar Plank Salmon over the weekend so I wanted to add some protein to breakfast and use the leftover salmon. I hope you enjoy it!
Salmon Sweet Potato Hash:
1 large Sweet Potato cooked and chopped
1 yellow onion chopped
8 oz salmon cooked and chopped
Eggs cooked to the desired doneness in a poacher
1. Sautee Onion, Garlic, and Sweet potato in coconut oil until starting to get crispy.
2. Add Salmon and herbs. Continue to Sautee until warm.
3. Serve with poached egg:)
Best Wishes for Gluten-Free Dishes!
I am so glad you are here!