Smoked Salmon, Spinach and Avocado Breakfast Scramble Over Sweet Potato Hash {Whole30}

In the perfect world, I would have the time and energy before work to make this salmon scramble for breakfast every. single. morning.  Unfortunately, this isn’t a perfect world. The Patriots lost to the Broncos, Republicans have control of the House, winter comes every year and ice cream has calories.  Among the truths I just have to accept for now is that this is a weekend breakfast.

Here, have a closer look.

Can you blame a girl for dreaming?

I even made one for Courtney.  He loves the Whole30.

Smoked Salmon, Spinach and Avocado Breakfast Scramble Over Sweet Potato Hash

Adapted from The Healthy Foodie

INGREDIENTS

• 1 large (450g) sweet potato
• 2 tbsp coconut oil
• 2 cups raw spinach
• 4 large eggs, beaten
• 1/2 ripe avocado, diced
• 8 oz smoked salmon, chopped
• 2 tsp capers
• Fresh dill, to garnish
• Salt and pepper, to taste

INSTRUCTIONS

1. Create sweet potato noodles using the thinnest blade of your spiralizer.  If you don’t have a spiralizer, you can try using a mandolin or cutting by hand.  Add to a large mixing bowl along with melted coconut oil, salt and pepper. Mix with your hands until the potato strings are well coated in oil.
2. Divide the sweet potatoes in half and spread them evenly on a baking sheet to create two large discs. Bake at 400F for about 20 minutes, or until the potatoes are cooked and start to brown a little bit.
   
3. While the potatoes are cooking, add the spinach to a large skillet and cook over medium heat until completely wilted. Set aside
4. Place your skillet back over medium heat and melt a little bit of coconut oil.  Add the eggs, salt and pepper and cook, stirring gently until completely cooked but still on the soft side.  Kill the heat, delicately stir in reserved spinach, smoked salmon, capers and avocado. 
5. Remove potato discs from the oven and gently slide them onto serving plates; top with egg mixture and serve immediately.

Serves 2

Johanna