clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hash Brown Breakfast Tostada with Smoked Salmon

Hash Brown Breakfast Tostada with Smoked Salmon

  • Author: Mila Furman
  • Yield: 4 tostadas 1x


Keep things healthy, crispy and delicious with this hash brown breakfast tostada. Topped with salty smoked salmon, a cucumber salsa and a runny fried egg, this is the perfect breakfast when classic breakfasts are a bore.


  • 2 ripe tomatoes (diced)
  • 2 Persian cucumbers*
  • 2 scallions (thinly sliced)
  • 1/2 a jalapeno (finely diced)
  • juice one 1 lime
  • 3 tbsp finely chopped cilantro
  • 2 potatoes (peeled and washed*)
  • 3 tbsp of minced dry onion flakes or onion powder*
  • 4 eggs
  • 8 oz of smoked salmon
  • 1 avocado (sliced)
  • cilantro to garnish
  • limes to garnish
  • sliced scallions for garnish
  • salt and pepper*
  • 3 tbsp of butter
  • 2 tbsp of olive oil for frying the eggs


  1. To make the cucumber salsa, combine the tomatoes, cucumbers, scallions, jalapeño, lime juice and cilantro. Taste and season with salt and pepper.
  2. Grate the potatoes on a box grater. Once grated, wring out all the moisture by placing the potatoes into a kitchen towel or cheese cloth and squeeze.
  3. Place the shredded potatoes into a bowl and add the onion powder or minced dry onion flakes. Season with salt and pepper. Remember the smoked salmon will be salty so ease up on the salt.
  4. Working with two frying pans, pour olive oil into one non-stick pan and butter in another non-stick pan. Heat both to medium high heat.
  5. In the pan with the olive oil, crack 4 eggs, make sure to use a pan large enough so the eggs stay separate. Season with salt and pepper. Cook until the edges are crispy and the white of the egg is set.
  6. In the other pan, create 4 flat little pancakes out of the potatoes. Push them down with a spatula into the pan so they are nice and flat and evenly hitting the pan. Turn them over carefully after it has crisped up. Fry for 4-5 more minutes or until golden and crispy.
  7. To assemble the tostada, place the hash brown tostada down first, add 2 oz of smoked salmon, a few avocado slices and the cucumber relish. Add the egg on top.
  8. Garnish with cilantro and scallions.


1. I prefer Persian cucumbers over other cucumbers because they are sweeter than others. If you are unable to find Persian cucumbers, try the English cucumbers.
2. I used Yukon gold potatoes because I happened to have them on hand and they crisped up really beautifully. As long as you ring out the access water out of the potatoes before frying, you will be fine.
3. I did not use regular onion because I did want the extra moisture.
4. The smoked salmon will be salty so BE CAREFUL with salt.

  • Category: Breakfast
  • Cuisine: Fusion