Hash Brown, Lox and Egg Breakfast Bowl
Golden shreds of potatoes & over medium egg in the middle.
Serving Size 1
1 Oven Safe Baking Bowl
3 Small Red Potatoes, boiled and cooled
1 Oz of Wild Smoked Salmon
1 Small Lemon
Salt + Pepper + Garlic Powder
1 1/2 Tablespoons of Coconut Oil
2 Spears of Asparagus
You can boil the red potatoes the night before to give them time to cool before the morning.
Preheat the oven to 350. Grease oven safe bowl with 1/2 tablespoon of raw coconut oil.
Shred cooked red potatoes in a mixing bowl. Add salt, pepper and garlic salt to taste. Stir in 1 tablespoon melted coconut oil into potato shred mixture. Pat potato mixture into bottom of greased bowl. Place bowls onto baking sheet or directly on oven rack and bake for 15-20 minutes.
Remove the potato bowl from oven and place under broiler for 1-4 minutes. This will get the tops of your potatoes crispier before adding egg. I had mine in for a total of 4 minutes, I like mine pretty crispy.
Remove bowl from broiler and set aside to cool for 5-10 minutes. I chose to do lox and asparagus for my breakfast bowl.
Once cooled, crack egg in a separate bowl. At this time you add smoked salmon and two fresh asparagus spears. Slowly drop the cracked egg into the hash brown bowl. Bake at 350 for 15-20 minutes until egg no longer moves around when bowl shakes.
Let cool for 2 minutes. Squeeze fresh lemon and add some red onion or fresh herbs. Serve with a fresh side salad or toasted baguette.