This is a super great and healthy breakfast for one. An awesome way to use leftovers and is easily tweaked to serve more than one. Using hash browns to make potato cakes.
3 Oz Hash Browns
1 Oz Sliced Avocado
1 Tbs Goat Cheese Crumbles
2 Oz Leftover Grilled Fish
- You can use any leftover grilled fish you have, I prefer salmon, typically it’s what I have on hand
You want to defrost your hash browns if their frozen, 30 seconds in the microwave does the trick. I like to salt my hash browns at this point.
Heat a waffle iron to medium high heat, if you have a number gauge I put mine on a 5. Once the iron is at temperature spray the top and bottom of a single square with cooking spray. Place the hash browns in your sprayed square forming your potato cake. Close and cook.
**Because you are cooking in a waffle iron it has a timer for waffles, I have found that the little done bell will go off a few times before the hash browns will be finished. I recommended just checking on them until you reach your preferred crispiness.**
Heat your leftover fish and slice your avocado.
Now to assemble. The potato cake, avocado, goat cheese, and fish.
Enjoy this super satisfying and crispy potato breakfast.
Nutrition is for recipe using Salmon
Fat 10.9 g
Sat Fat 1.7 g
Cholest 16.7 mg
Sodium 94.7 mg
Carbs 22.9 g
Fiber 2 g
Sugar 0 g
Protein 20 g