1/4 C diced white onion
1/4 C smoked salmon (I used my Uncle’s hard smoked Salmon and it was beyond delicious)
1/8 C sharp cheddar cheese, grated
salt and pepper- to taste
olive oil- as needed
Dice your onion and cut your smoked salmon into bite sized chunks.
Heat a medium sized saute pan over medium-high heat and add olive oil. Saute your onions till translucent then set them aside in a separate bowl.
Whip your three eggs together in a separate bowl then pour them into your saute pan. Season the eggs with salt and pepper and once eggs are halfway cooked add your garnishes to half of the omelet: onions, smoked salmon, grated cheddar cheese.
Cook the omelet till eggs are fully cooked, fold in half and keep in pan off the burner. Serve with grated hashbrowns.
2 Idaho potatoes, peeled and grated
salt and pepper-to taste
olive oil-for cooking
sour cream/ketchup-to top
Peel and grate your potatoes into a bowl filled with cold water. Heat a medium-large saute pan over high heat and add olive oil. Strain your potatoes being sure to remove all moisture. Add them to the heated pan, flattening with a spatula.
Cook about 5-6 minutes per side until golden and crunchy.
Season with salt and pepper, top with sour cream and serve alongside your salmon omelet.