Start your day with a hearty and full-flavored breakfast. Savor the smokey zest of the salmon punctuated by the cream cheese and crispy potatoes. We recommend using the Home & Camp Cookset for an all-in-one cooking solution.
1-pound skin-on yellow potatoes
8-ounces dried or fresh shiitake mushrooms, chopped
16-ounces smoked salmon
4 tablespoons butter, divided
1 white onion, diced small
1 green bell pepper, diced small
½ teaspoon kosher salt
Black pepper to taste
8 fresh whole eggs
2 scallions, whites, and greens, for garnish.
1. Cover the potatoes with water in a medium pot - we recommend the Home & Camp Cookset 26cm. Then, season with salt and bring to a boil. Cook on a medium boil for 20-25 minutes or until the potatoes are fork-tender.
2. While the potatoes are cooking, remove smoked salmon from its package. Place it skin down on a cutting board. With a sharp long knife, run the blade between the meat of the salmon and the skin, then discard the skin. Cut the salmon into bite-sized cubes and set aside. Be sure to remove any remaining bones.
3. Once potatoes are done, drain the water and remove the skin. Cut the potatoes into bite-sized pieces and set aside.
In a large non-stick skillet, place two tablespoons of butter and cook potatoes over medium heat for about 7-10 minutes or until they begin to crisp. Be careful not to overcrowd the pan and resist the urge to flip or stir until the potatoes brown and crisp up on the bottom.
4. Once the potatoes are nice and crispy on both sides, add the onion, mushrooms and green pepper and cook for about three minutes.
5. Add salt, pepper, and remaining butter.
6. While the butter is melting, prepare to make the eggs of your preference. We think poached or soft-boiled eggs work best.
7. If poaching, crack the eggs into four small ramekins and set aside. Begin boiling water in the pot used for the potatoes.
8. Then, once the butter has melted, add salmon and use a spatula to gently turn and flip so that the salmon is mixed in with the other ingredients.
9. Heat all the ingredients for about two minutes, then use the spatula to lift and turn to cook the other side. The mixture will be loose so it will take a few tries to flip all the ingredients. Don’t expect to do this step all at once!
10. Once you flip the salmon, return to the eggs. If poaching, use the cracked eggs and cook for three or four minutes. If boiling, place the eggs into the hot water and cook until perfectly boiled about 3 minutes for runny yolks, or 7 minutes for jammy, soft-boiled eggs. When finished, remove the eggs from the pot with a slotted spoon and place it on a dishtowel to drain, or remove from shells and place on a dishtowel to drain.
11. While eggs cool and drain, add 4 generous tablespoons of soft cream cheese to the mixture and cover with the lid, over medium heat for 90 seconds.
12. Then dish the mixture into a bowl and top with eggs, scallions or chives, and hot sauce. Enjoy!