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This recipe for a delicious poached salmon egg is perfect for sharing with friends and family.



  1. Preheat oven to 160 degrees C. Place grated potatoes into a fine mesh sieve and rinse with cold water until the water is clear. Squeeze as much liquid from the potatoes as you can with your hands. Squeeze juice out of potatoes into a tea towel. The crispier your hash browns are, the drier they are. In a large bowl, combine potatoes, onions, flour, and salt.
  2. Over medium-high heat, add extra oil to a frying pan. Form 1/4 cup of the potato mixture into patties and cook them in batches over medium heat for 3 minutes on each side. Transfer the potato mixture to a baking tray. Repeat with the remaining potato mixture. Keep hash browns warm by placing a tray in the oven.
  3. Pour poaching eggs, place a medium-sized saucepan on high heat, and fill it 3/4 full of water. Bring water to a rolling brew. Reduce heat, and stir the water with a spoon until it forms a whirlpool. Cook for 3 minutes or until the egg whites are cooked. With a slotted teaspoon, transfer to a plate. Cook remaining eggs
  4. Add two hashbrowns to each plate. Add avocado, salmon, sauce, and poached eggs. Sprinkle herbs on top and serve

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