Salmon and Home Fries Breakfast Bowl
This salmon and home fries breakfast bowl is a healthy and delicious way to start your day. Loaded with nutrient dense ingredients, you’ll feel full and satisfied all morning long.
The creamy Greek yogurt is topped with crispy pesto home fries, tender salmon bites, a poached egg, freshly chopped parsley, crumbled feta cheese, and a pinch of flaky sea salt and cracked black pepper. This balanced breakfast recipe will help you power through your day with ease. Let me know if you give it a try!
How to Make Salmon and Home Fries Breakfast Bowl
It is best to prep the potatoes and salmon ahead. That way you save time, and everything stays hot. You can also start boiling the water for the eggs ahead of time, so you are not waiting for the water to heat.
Make the Home Fries
Dice 24 ounces of gold potatoes into bite-sized pieces. Make sure they are even in size, so they cook evenly in the pan. Heat a cast iron pan over medium high heat. Add the avocado oil. Once the oil is hot add the diced potatoes. Make sure the potatoes are in one layer in the pan, no overlap. Adding too many potatoes to the pan, will prevent them from getting crispy.
Sauté until golden-brown and fork tender, tossing occasionally to ensure no one side gets too dark. Remove the crispy potatoes from the heat and add them to a mixing bowl. Toss with pesto until they are well coated. Set aside.
Make the Salmon Bites
Cube the salmon into small bite-sized pieces. Heat a skillet over medium high heat and add the avocado oil. Once the oil is hot, add the cubed salmon. Season with kosher salt and a few turns of cracked black pepper. Once cooked to your liking, remove from the heat.
Poach the Eggs
Bring a pot of water to a gentle boil or simmer. Crack one egg at a time into a small bowl. Swirl the water. Add the egg and let it cook for 2-3 minutes. Carefully remove the egg from the water using a spider strainer. Place on a paper towel to absorb excess water.
Assemble the Breakfast Bowls
Add 0% Greek yogurt to the bottom of the bowls. Next, add some of the pesto home fries. Then, add the crispy salmon bites followed by one poached egg per bowl. Top with freshly chopped parsley, crumbled feta, a sprinkle of flaky sea salt and a few turns cracked black pepper. Serve hot and enjoy.
Storage
store any extra pesto home fries in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Store any extra salmon bites in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Poached eggs best enjoyed immediately. Looking for more recipes? Try my Crispy Tater Tots.
Salmon and Home Fries Breakfast Bowl
Ingredients
Pesto Home Fries
- 24 ounces gold potatoes, evenly diced, skin optional
- 2 tablespoons avocado oil
- 1-2 tablespoons pesto, store bought is fine
Salmon
- 1 lb. salmon, cubed bite-sized pieces, skin optional
- 1-2 tablespoons avocado oil
- pinch kosher salt
- few turns cracked black pepper
Other Bowl Ingredients
- 1 cup 0% Greek yogurt, divided between four bowls, ¼ cup each
- 4 eggs, poached, one egg per bowl
- 1 tablespoon parsley , freshly chopped, sprinkled over the bowls
- ¼ cup crumbled feta, divided between the four bowls, 1 tbsp each
- pinch sea salt
- few turns cracked black pepper
Equipment
- 1 cast iron skillet home fries
- 1 mixing bowl home fries
- 1 skillet salmon
- 1 pot poached eggs
- 1 spider strainer
Instructions
How to Make Salmon and Home Fries Breakfast Bowl
- It is best to prep the potatoes and salmon ahead. That way you save time, and everything stays hot. You can also start boiling the water for the eggs ahead of time, so you are not waiting for the water to heat.When seasoning, keep in mind that the pesto and crumbled feta are salty. So do not use too much salt!
Make the Home Fries
- Dice 24 ounces of gold potatoes into bite-sized pieces. Make sure they are even in size, so they cook evenly in the pan. Heat a cast iron pan over medium high heat. Add the avocado oil. Once the oil is hot add the diced potatoes. Make sure the potatoes are in one layer in the pan, no overlap. Adding too many potatoes to the pan, will prevent them from getting crispy.Sauté until golden-brown and fork tender, tossing occasionally to ensure no one side gets too dark. Remove the crispy potatoes from the heat and add them to a mixing bowl. Toss with pesto until they are well coated. Set aside.
Make the Salmon Bites
- Cube the salmon into small bite-sized pieces. Heat a skillet over medium high heat and add the avocado oil. Once the oil is hot, add the cubed salmon. Season with kosher salt and a few turns of cracked black pepper. Once cooked to your liking, remove from the heat.
Poach the Eggs
- Bring a pot of water to a gentle boil or simmer. Crack one egg at a time into a small bowl. Swirl the water. Add the egg and let it cook for 2-3 minutes. Carefully remove the egg from the water using a spider strainer. Place on a paper towel to absorb excess water.
Assemble the Breakfast Bowls
- Add 0% Greek yogurt to the bottom of the bowls. Next, add some of the pesto home fries. Then, add the crispy salmon bites followed by one poached egg per bowl. Top with freshly chopped parsley, crumbled feta, a sprinkle of flaky sea salt and a few turns cracked black pepper. Serve hot and enjoy.
