- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 4 cups
- chopped, cooked potatoes
- 1 L
- 4 cups
- baby spinach
- 1 L
- 2
- green onions, finely sliced
- 2 tbsp
- olive oil
- 30 mL
- 1
- clove garlic, minced
- 1/4 tsp
- salt and pepper
- 1 mL
- 10 oz
- leftover cooked salmon
- 280 g
- 4
- eggs
- 4 tsp
- finely chopped fresh chives
- 20 mL
- 1/4 cup
- sour cream
- 60 mL
Method
Step 1
Toss together potatoes, spinach, green onions, oil, garlic, salt and pepper. Stir in salmon, being careful to keep it in bite-size chunks. Arrange in an even layer in 8-in. (20-cm) square baking dish. Crack eggs over top, spacing evenly over top potato mixture.
Step 2
Bake 12 to 15 min. or until potatoes and salmon are heated through, egg whites are just set and yolks are still slightly runny (or cooked to desired doneness). Sprinkle chives on top and serve with dollops of sour cream.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 410
- Fat:
- 19 g
- Saturated Fat:
- 4 g
- Carbs:
- 35 g
- Fibre:
- 4 g
- Sugar:
- 2 g
- Cholesterol:
- 235 mg
- Protein:
- 27 g
- Sodium:
- 300 mg
