Smoked Salmon Breakfast Hash

Smoked Salmon Hash

Remember how I said I’d work on posting more breakfast recipes last week? Well, I’m on it and have an incredibly easy and satisfying one for you today. This recipe is great not only for breakfast, but also for lunch or dinner. In fact, I made it for my lunch this past weekend. Feel free to swap out the cabbage for another vegetable, based on what you like and have on hand. Kale, spinach, chard or collards would also work well. For a little extra fat and nutrients, serve with sliced avocado too.

Another great thing about this recipe, is that you can make it ahead of time and reheat it later on. So, if you need breakfast to-go in the morning, make this the night before and grab it out of the fridge before you leave. It holds up just fine in the fridge, reheats well and is more exciting than an on-the-go breakfast of hard-boiled eggs and such.

Meanwhile, be sure to check back tomorrow for a tasty, decadent treat recipe. Tomorrow is Fat Tuesday after all! I’ve got to follow suit. No, it’s not a king cake either. It’s much simpler than that, and it’s not cake period.


  • 1/2 Tbsp grass-fed butter or ghee
  • 1 3-4 oz smoked wild salmon fillet or lox, shredded (I use this brand)
  • 1/4 head cabbage, chopped
  • 2 pastured eggs, beaten
  • Sea salt and pepper to taste
  • 2-3 Tbsp chicken broth, preferably homemade
  • 2 Tbsp full-fat coconut milk
  • Black lava finishing salt for garnish, optional (I use this brand)


  1. Melt butter in a medium-sized skillet over medium heat. Add the cabbage and season with sea salt and pepper. Add the chicken broth and saute a few minutes, until softened.
  2. Next, add the eggs, smoked salmon and coconut milk. Add more sea salt and pepper, if desired. Mix together with a spatula and continue to cook over medium-low heat until eggs are cooked through.
  3. Garnish with black lava salt, if using.

Yields: 1 serving


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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I currently work as a personal trainer and instructor, and reside with my husband, Jesse and our cats, Dutch and Frankie in inner NE Portland. I am a health and wellness enthusiast that enjoys eating, cooking, moving and living well.

11 responses to “Smoked Salmon Breakfast Hash”

  1. Shonnie says :

    We will have to try this, because the Hubs loves salmon … I am not a big fan. :D But … gotta at least TRY these new things. Don’t cha?

  2. Shonnie says :

    Hey, where do you get your full fat coconut milk?? Local or online?

    • paleoinpdx says :

      Yes, always try new things and if you don’t like it, there’s no harm! Smoked salmon might surprise you though — I’m not always a big salmon person, but I love smoked salmon and lox. Anyway, I buy my coconut milk locally, but I think you can find it online too (look on Amazon). I buy Aroy-D or Natural Value full-fat coconut milk. Both don’t have any additives, thickeners or gums, which are all things I steer clear of. The only ingredients are coconut and water.

  3. Leah says :

    I love salmon and eggs! This week we’ve been doing shrimp and eggs and that’s delicious too!

    • paleoinpdx says :

      Me too, Leah! I’m not a fan of shrimp though…the taste, texture, and appearance are too much for me. I just can’t do sea bugs, but I give you credit! With seafood, I can only handle mild fish like salmon, halibut, tilapia, tuna, etc.

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