Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Are you looking to have something a bit different for breakfast? Switch up your usual breakfast menu with this savory superfood breakfast recipe!
It’s packed with healthy proteins, omega 3 fats, and nutrients so you can start off your day feeling great and with the energy to tackle anything that comes your way!
This yummy dish is a mix between lox and breakfast hash. I used leftover cooked salmon but you can try smoked salmon to add an extra kick of flavor!
Whichever way you choose, this recipe is a great way to use up leftover salmon and veggies for a savory breakfast or even a quick meal in the afternoon!
Smoked Salmon Hash
Smoked Salmon Hash
Ingredients
Ingredients
- 1 14.787 tbsp mL extra virgin olive oil
- 4 118.296 floz mL parsnip diced
- 8 236.592 floz mL sweet potato diced
- 1 onion diced
- 1/2 2.4645 tsp mL sea salt
- 1/2 2.4645 tsp mL ground black pepper
- 12 354.888 floz mL salmon cooked or smoked
- 2 29.574 tbsp mL chives
- 1 14.787 tbsp mL dill
Instructions
Instructions
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In a large skillet, heat oil to medium heat. Stir in sweet potatoes and parsnips, cover skillet, and cook until cooked through and browned.
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Add in onion, salt, and pepper. Cook uncovered until onions are cooked through.
- Break up salmon into pieces and place in skillet with chives and dill. Cook until heated through, then serve.
