Smoked Salmon Scrambled Eggs with Sweet Potato Hash Browns
 
 
Author:
Ingredients
Instructions
  1. NOTE: This recipe will cook up best in camp in a non-stick pan. If you use stainless steel camping cookware, be sure to cook on medium, not high, heat, use plenty of oil, and attend to it carefully so it doesn’t stick to the pan.
  2. Cover the ½ cup hash browns with water and let sit for 5 minutes.
  3. Drain extra water off.
  4. Pre-heat pan to medium, and sautee the hash browns in 1 Tbs of coconut or olive oil until browned. Set aside or eat right away while it’s hot.
  5. If using dehydrated salmon, combine the 3 Tbs egg powder with the dried salmon and ½ cup water (8 Tbs: 7 for the eggs and 1 for the salmon), and let sit for 5 to 10 minutes (egg particles should be very soft or dissolved).
  6. If using salmon right out of the can or package, remove 1 Tbs of water from the ½ cup of water (ie: leaving 7 Tbs for the eggs to rehydrate in) and combine the water with the egg powder. Let sit for 5 to 10 minutes (egg particles should be very soft or dissolved). Have the salmon open and ready to add to the eggs when you start cooking.
  7. Mix the salt, dill and pepper (NOT AIP) into the egg/salmon mix. Cook the egg in 1 Tbs or more of coconut or olive oil on medium heat, stirring to keep it from sticking to the pan. If you haven’t gobbled the spuds yet, add them back to the pan and reheat beside the eggs or stir it all up into a hash. Add more salt and dill/tarragon to taste.
  8. Optional: Add bacon or wrap inside a Paleo Wrap that you've steamed on top of the eggs for a minute or so.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/smoked-salmon-scrambled-eggs-sweet-potato-hash-browns/