Smoked Salmon & Scrambled Egg With Healthy Hash Browns

READY IN: 30mins




  • Preheat the oven to 175C/350°F.
  • Chop the potatoes (We leave the skin on as it contains a lot of nutrition, but you can peel if you prefer), then grate or use the shredding feature on your food processor.
  • Place the grated potatoes in a clean kitchen towel and squeeze out all the excess water, then place in a mixing bowl. Add in the nutritional yeast, ground almonds and dried oregano and mix well.
  • Divide the mixture into small balls then flatten (if you make them too big, the middle of the hash brown won't be cooked through).
  • Place in the oven for 15-20 minutes (until the outside has started to crisp).
  • After about 15 minutes start making the scrambled egg and spinach. Place the spinach in a pan of boiling water to wilt for 3 minutes.
  • Crack the egg into a bowl and mix with the soya milk and pepper. Heat the olive oil in a frying pan, then pour in the egg mixture, leave it to settle for about 30 seconds, then stir continuously until the eggs are softly set.
  • Slice up the smoked salmon, then plate everything up and serve.