This recipe comes to us from Dr. Amy Myers, and is a great way to start your day, have for lunch, or dinner. Enjoy.
Sweet Potato and Salmon Breakfast Hash
- 1 tbsp olive oil
- 4 oz parsnips diced
- 8 oz sweet potatoes diced
- 1 onion diced
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper (omit if strict AIP)
- 8-12 oz salmon cooked or smoked
- 2 tbsp fresh chives
- 1 tbsp fresh dill
In a large skillet, heat oil to medium heat. Stir in sweet potatoes and parsnips, cover skillet, and cook until cooked through and browned.
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.