Breakfast potato scramble with salmon and egg
What makes one dish fit for breakfast and the other one not? Can you tell me that? I personally think it is the egg. But hey, if you want to eat this dish for dinner or lunch or somewhere in between than by all means! It’s funny cause I recently made this potato salad and that for me was totally dinner proof. This one though, I’d eat for breakfast. On the heavy side, I’ll admit but still pretty good.
Salmon or no salmon
I made it with a lovely piece of fresh salmon, quickly roasted in a pan and broken into pieces. But you could eat it with smoked salmon or chicken or keep it vega. Up to you. For a quicker version use one or two cans of salmon.
It’s a bit of a weird week here really. I have no jobs at all. Which always makes me incredibly anxious and worried. In case you didn’t know: I am a foodphotographer and my main job is shooting pics for cookbooks, restaurants and the like. Every one keeps telling me to enjoy summer and not worry about those couple of days but it keeps nagging me. I am sure it must be familiar for any other entrepreneurs out there. And I’m usually ok with a a slower summer but it might have something to do with the fact that I just bought a new car. Haha! I know, I know…. Not complaining people…. But it is all the more reason to want to have some income coming in for the next weeks or so. So keep your fingers crossed for new stuff to come around!
In the meantime this recipe is a must make/bake!
- 500 gr potatoes cut into small cubes
- 1 tbsp of coconut oil
- 1-2 tins salmon or 1 fresh salmon fillet
- spring onions
- 3 boiled eggs
- few hands of spinach
Boil the potatoes briefly, Drain and leave to the side
Heat the coconut oil in a large pan and bake the potatoes golden and cooked through.
In the meantime cook the eggs and stir fry the spinach briefly. If you have fresh salmon bake it in a pan or drain the tins and break the segments apart.
Mix it all together in a bowl and serve with the spring onions on top.