“Savor the Southwest: Tex-Mex Breakfast Skillet with Smoked Salmon & Spicy Avocado Crema”

Allergens

Fish (Salmon), Dairy (Sour Cream)

Ingredients

• 12 oz smoked salmon
• 4 large russet potatoes, diced
• 1 small red onion, finely chopped
• 1 small green bell pepper, diced
• 4 large eggs
• 2 ripe avocados
• 1 cup sour cream
• 1 jalapeño, seeded and finely chopped
• 1 tbsp fresh lime juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 3 tbsp olive oil
• Chopped fresh cilantro, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. In a large mixing bowl, combine the sour cream, mashed avocados, jalapeño, lime juice, and smoked paprika. Season with salt and pepper to taste. Set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the diced potatoes and cook until golden brown and crispy, about 15 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the red onion and bell pepper until softened, about 4 5 minutes.
4. Add the smoked salmon to the skillet and cook for 2 3 minutes, until heated through. Season with smoked paprika, cumin, black pepper, and salt.
5. In a separate non stick pan, fry the eggs to your desired preference.
6. To assemble, spread a dollop of the spicy avocado crema on each plate, followed by a layer of crispy breakfast potatoes, smoked salmon mixture, and finally, a fried egg.
7. Garnish with chopped fresh cilantro and thinly sliced green onions.

Chef’s Insight

To ensure the eggs are cooked perfectly, use fresh eggs and crack them carefully into a small bowl before adding them to the skillet.

Notes

Serve with a fresh fruit salad or green smoothie for a well-rounded meal.