Salmon Cake Breakfast

Growing up I thought that everyone was Catholic because in my part of NY everyone did seem to be Catholic. When I moved to Virginia I quickly realized that everyone was not in fact Catholic. Anytime I found out someone was Catholic it was like an instant connection. An instant friend. When I realized that B was Catholic within about 5 minutes of meeting him I knew it was a match made in heaven since we met in Virginia.

Who better than to celebrate the Lenten Season than with another Catholic? It makes it so much easier to avoid meat when someone else has to abstain with you! Yesterday we sat down and figured out a meal plan for the week making sure to take into account what we’d eat on Fridays. Tuna fish for lunch, some sort of fish or shell fish for dinner. Breakfast was a little harder. Sure we could have just eggs or a bowl of cereal but we both really love our breakfast meat!

Then I remembered a long time ago going out to eat with B’s mom and she got Salmon Cakes for breakfast! That’s PERFECT for Lenten Season, Salmon Cake Breakfast! I knew immediately that they’d be delicious over crispy shredded hash browns and topped with an over easy egg.

Salmon Cake Breakfast

I wanted to make this as simple as possible so I made some short cuts like canned salmon. You could even make the cakes the night before and freeze them so that all you have to do in the morning is warm them.

Heat and spread out 2 teaspoons Mazola Corn oil in a large skillet over medium to high heat. Finely dice 1 small onion and 1 stalk of celery.  Add to one side of the skillet and cook until soft stirring occasionally. On the other side of the skillet heat 1 cup shredded hash browns seasoned to taste with salt, pepper and garlic powder.

Cook Onions, Celery and hash browns

Add salmon to a medium sized bowl removing any bones or skin. Add 1 egg lightly beaten. Add the onion and celery and 3/4 cup seasoned breadcrumbs. Sprinkle with 1/2 teaspoon black pepper, 1/4 teaspoon salt and 1/2 teaspoon garlic powder.

Salmon Cake Mix

Mix completely and shape into about 6 patties. Spread the remain teaspoon of Mazola Corn oil onto the skillet and cook the Salmon Cakes on low to medium heat until golden brown on both sides about 7-10 minutes per side.

salmon cake patties

When there is about 2-3 minutes left cook your egg over easy. You can cook your egg to your preference but I will say that I really love how the yolk tastes mixed in with the salmon cake and hash browns! Plate the crispy hash browns first then place the salmon cake on top and the egg on top of that!

Salmon Cake Breakfast

Salmon Cake Breakfast

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Patties

Salmon Cake Breakfast

Ingredients

3 teaspoons Manzola, divided
1 small onion, finely diced
1 stalk celery, finely diced
1 tablespoon parsley
15 ounces canned salmon, drained and rinsed, or 1 1/2 cups cooked salmon
1 large egg
3/4 cup seasoned breadcrumbs
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 Eggs
1 Cup shredded hashbrowns

Directions

  1. Heat and spread out 2 teaspoons Manzola Corn oil in a large skillet over medium to high heat. Finely dice 1 small onion and 1 stalk of celery. Add to one side of the skillet and cook until soft stirring occasionally. On the other side of the skillet heat 1 cup shredded hash browns seasoned to taste with salt, pepper and garlic powder.
  2. Add salmon to a medium sized bowl removing any bones or skin. Add 1 egg lightly beaten. Add the onion and celery and 3/4 cup seasoned breadcrumbs. Sprinkle with 1/2 teaspoon black pepper, 1/4 teaspoon salt and 1/2 teaspoon garlic powder.
  3. Mix completely and shape into about 6 patties. Spread the remain teaspoon of Manzola Corn oil onto the skillet and cook the Salmon Cakes on low to medium heat until golden brown on both sides about 7-10 minutes per side.
  4. When there is about 2-3 minutes left cook your egg over easy. Plate the crispy hash browns first then place the salmon cake on top and the egg on top of that.

Notes

This recipe serves 6 people if you're not serving that many you can just use less hash browns, make all 6 patties, cook them and then freeze them for another time!

http://littlebgcg.com/2014/03/salmon-cakes-eggs-hashbrowns.html

mazola

A new study shows Mazola Corn Oil lowers cholesterol more than extra virgin olive oil. Try it today for sautéing, stir frying and baking. Go to Mazola.com to learn more.

Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of  the opinions or positions of Mazola.

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Comments

  1. joanna garcia says

    OMg i love salmon cakes! never thought of to use it for breakfast and over hash browns and w an egg omg delish!!! i am salivating!! i am going to make this!

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