Omelette hash, my fav!

Okay, so you know how much I rave about my omelette hash? Well, lately, I’ve been experimenting, and let me tell you, salmon hash has officially entered my top tier of breakfast obsessions! If you're looking for something new, healthy, and incredibly satisfying to kickstart your day, you absolutely have to try this. It's become my go-to for a special weekend brunch or even a quick, nutritious weeknight dinner when I'm craving something hearty. I first got the idea because I love how versatile hash can be, and I wanted to incorporate more healthy fats into my diet. Salmon is just perfect for that! Plus, when you combine it with those crispy hash browns and a little bit of Southwest style seasoning, it's just *chef's kiss*. It’s a complete meal in one pan, and the flavors are just out of this world. Here’s a super easy way I make my Southwest style salmon hash: Ingredients: 2 cups cooked hash browns (frozen or fresh) 1 tablespoon olive oil 1/2 red onion, diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1-2 cloves garlic, minced 1 (6-ounce) can wild-caught pink salmon, drained and flaked (or 4 oz cooked fresh salmon, flaked) 1/2 teaspoon chili powder 1/4 teaspoon cumin Pinch of cayenne pepper (optional, for extra kick!) Salt and black pepper to taste Fresh cilantro, chopped (for garnish) Optional: a fried egg on top, avocado slices, salsa, or a dollop of Greek yogurt. Instructions: Heat olive oil in a large skillet over medium-high heat. Add the hash browns and cook until golden brown and crispy, stirring occasionally. This usually takes about 8-10 minutes. If using frozen, follow package directions to get them nice and crunchy. Push the crispy hash browns to one side of the skillet. Add the diced red onion and bell peppers to the empty side. Sauté for 3-5 minutes until they start to soften. Then, stir in the minced garlic and cook for another minute until fragrant. Combine the vegetables with the hash browns. Gently fold in the flaked salmon. Sprinkle with chili powder, cumin, cayenne (if using), salt, and pepper. Stir everything together gently to combine the flavors. Cook for another 2-3 minutes to heat the salmon through and let the spices meld. Serve immediately, garnished with fresh cilantro. If you're feeling extra, a perfectly fried or poached egg on top takes this to another level. The runny yolk just blends everything together so beautifully! Honestly, whether you're a fan of my original omelette hash or just looking for a new breakfast adventure, this Southwest style salmon hash is a game-changer. It's packed with flavor, super fulfilling, and makes you feel good about what you're eating. Give it a try, and let me know what you think!