Hello! It has been WAY TOO LONG!!! 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 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:)