Salmon Breakfast Bowls with Eggs & Potatoes

An overhead shot of a breakfast plate with salmon, sliced avocado, two fried eggs, roasted potatoes and a dill yogurt sauce.

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Salmon Breakfast Bowls with Eggs & Potatoes

Salmon breakfast bowls made with smoked salmon, eggs, avocado, potatoes and a homemade dill yogurt dressing.

Prep Time10

Cook Time20

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

4 oz hot smoked salmon or leftover baked salmon
4 eggs
1.5 cups potatoes diced
1/2 medium avocado
1-2 tbsp oil I prefer to use avocado oil for air frying or baking
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt to taste
1/4 tsp pepper to taste
fresh dill and chives optional for garnish

Creamy dill yogurt dressing

1/4 cup plain non-fat Greek yogurt
1 small garlic clove finely minced to almost a paste
1 tbsp lemon juice
2 tsp fresh dill finely chopped
1 pinch salt to taste
black pepper to taste
1-2 tsp water thin sauce to preference

Instructions

First, prepare your potatoes by tossing them in 2 tsp of oil, garlic powder, onion powder, and salt and pepper. You can make them on the stove top, in the oven, or in the air fryer.
-Stove-top: In a medium-sized saute pan, cook potatoes on medium heat for about 10 minutes until crispy and fork-tender.
-Air fryer: Preheat air fryer to 400 degrees. Add the potatoes to the air fryer basket and air fry for 15-20 minutes until potatoes are crispy and fork-tender. Check on them periodically and shake to prevent uneven cooking.
-Oven: Preheat the oven to 400 degrees. On a lined sheet pan, spread the potatoes evenly and bake for about 25 minutes until crispy and fork-tender. Add additional salt and pepper to taste.
Make the yogurt sauce by adding all ingredients to a small bowl and whisking until thoroughly combined. Add additional salt and pepper to taste as needed.
When the potatoes have about 5 minutes left, prepare your eggs to your preference. I prefer fried eggs over medium (jammy/slightly runny in the middle), but you can do over easy eggs, over hard eggs, scrambled eggs, or poached eggs. For over medium eggs, use a medium-sized non-stick skillet and heat 2-3 tsp of oil in the pan on medium heat. Crack your eggs into the pan and cook for about 3 minutes or until the white is cooked through. Flip and cook for one minute, until the yolk is just beginning to set. Season with salt and pepper to taste and remove from the pan. For over easy eggs (runny), cook for 3 minutes on one side, then flip and cook for 15-30 seconds.
In two serving bowls, divide between the bowls: salmon, cooked potatoes, eggs, and avocado slices. Drizzle each bowl with the dill yogurt sauce before serving and enjoy!

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