Spring break. Easter Break. Passover break. Why do they call it a break, again? Oh, that’s right – a break from school. That part I’m loving. No racing in the mornings, no packing lunches, and no homework. The part about occupying my kids all day long for a week, and listening to them bicker after only two days..not so much.
But breakfast time? That one hour is glorious. They’ve just woken up, everyone is getting along, they’re hungry and happy with whatever I give them (that’s a lie – they would totally complain if I copped out and gave them cereal.)
I told them “you’re not getting a fancy breakfast every day of spring break!” …and then I proceeded to make French Toast with Cinnamon Whipped Cream. And then the next morning I made these hash browns. #IAmSuchASucker
What can I say? I’m more willing to make an elaborate, delicious meal in the morning when I’m not rushed.
Except this isn’t elaborate. At all.
But they think it is.
Hash Browns with Smoked Salmon and Capers
Prep time: 5 minutes
Cook time: 15 minutes
• 2 tablespoons vegetable oil, divided
• 4 cups shredded hash browns, thawed if frozen (I used 1 package refrigerated Simply Potatoes® Shredded Hash Browns)
• salt and pepper
• 4 ounces thinly sliced smoked salmon
• 1/4 cup thinly sliced red onion
• 1/4 cup plain Greek yogurt
• 2 tablespoons capers
Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat.
Add the shredded Hash Browns to the skillet. Spread in an even layer; press down lightly with spatula. Cook for about 6 minutes or until golden brown on the bottom. Drizzle with the remaining 1 tablespoon vegetable oil. With the spatula, turn potatoes over. Cook for an additional 6 minutes or until golden brown and tender.
Divide among 4 plates, sprinkle with a dash of salt and freshly ground pepper. Top with smoked salmon, red onion, a dollop of Greek yogurt, and sprinkle with capers. Serve immediately and enjoy!
(inspired by Rachel Ray)
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