Breakfast Salad

This healthy Breakfast Salad is a hearty mix of greens, hash browns, crouton crumbs, tomatoes and a fried egg.  It’s all tossed in a  light citrus vinaigrette and this little ensemble makes a really delicious breakfast, lunch or dinner.

Having a salad for breakfast is a great way to start your day.  And this breakfast salad checks all the boxes for building a healthy salad.  It’s loaded with greens, protein, good fat and healthy toppings, and it’s super delish!!

I’m completely in love with this breakfast salad.  It provides all that I love about breakfast (eggs, hash browns and toast), with a healthy measure of greens thrown in to brighten things up and provide a healthy dose of vitamins, minerals and antioxidants.  

BREAKFAST SALAD RECIPE

This is an easy breakfast meal prep to enjoy all week long. Make up a batch of vinaigrette and  hash browns ahead of time to keep in the refrigerator so all you’ll need to do is reheat the hash browns when you fry up an egg for the salad.  

• Mixed greens 
• Hash browns 
• Croutons 
• Cherry tomatoes 
• Fried eggs 
• Citrus vinaigrette

VARIATIONS

The breakfast salad ingredients can easily be added to or swapped out with any of these ingredients:

• Fried egg or poached egg or hard-boiled eggs instead of fried eggs
• Toss in pickled red onion
• Add avocado
• Sprinkle in nuts and seeds instead of croutons and crumbs

HASH BROWN POTATOES RECIPE

• Russet potatoes
• Vegan butter (or dairy butter) and olive oil 
• Hash brown seasoning

CITRUS VINAIGRETTE RECIPE

• Apple cider vinegar
• Orange zest
• Fresh squeezed orange juice
• Dijon mustard
• Pure maple syrup
• Extra-virgin olive oil

HOW TO MAKE BREAKFAST SALAD

1. Prepare vinaigrette: Whisk together the ingredients for the vinaigrette.
2. Make hash browns:  Cook shredded potatoes in a skillet until golden and a little crispy.
3. Toast bread for croutons:  Toast a piece of bread and after it cools, break it into croutons and crumbs to top the salad with.
4. Prepare vegetables:  Rinse and spin greens and slice tomatoes in half.  Toss in a large bowl.
5. Fry egg: Add butter (dairy or vegan) to a skillet and  cook each egg on both sides for about 1-2 minutes.
6. Toss salad:  Toss the greens and tomatoes with vinaigrette, add hash browns, croutons and crumbs and distribute evenly on two plates.
7. Garnish:  Lay fried eggs on top of each tossed salad.

HOW TO FRY AN EGG OVER MEDIUM

You’ll need 1 tablespoon butter or vegan butter per 1 large egg.

1. Melt butter in a skillet. 
2. Crack egg into pan.
3. Cook for 2-3 minutes on each side just until whites and yolks are set. 
4. Remove from pan and season with freshly ground black pepper.

HOW TO COOK HASH BROWN POTATOES

1. Shred potatoes (using a box grater, food processor or some other kitchen gadget)
2. Rinse shredded potatoes and spin in a salad spinner.
3. Heat oil (olive or avocado) and vegan butter (or dairy butter) in cast iron skillet or non-stick skillet.
4. Add the shredded potatoes to the pan being careful not to overcrowd the pan. 
5. Cook the shredded potatoes for  4-5 minute, then using a spatula flip the potatoes and cook another 4-5 minutes.
6. Add more butter or oil as needed.
7. Flip another 2-3 times cooking about 2-3 minutes after each turn until potatoes are crispy and golden.

HOW TO MAKE CITRUS VINAIGRETTE

1. Place all ingredients in a mason jar or another air-tight container and shake well,.
2. Or whisk ingredients in a bowl with a wire whisk. 

GREEN SALAD RECIPES

• Everyday Tossed Salad
• House Salad
• Mexican Salad Recipe
• Italian Chopped Salad
• Everyday Detox Salad

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Yield: 2 servings

Breakfast Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

This healthy Breakfast Salad is a hearty mix of greens, hash browns, crouton crumbs, tomatoes and a fried egg.  It's all tossed in a  light citrus vinaigrette and this little ensemble makes a really delicious breakfast, lunch or dinner.

Ingredients

• 3 cups mixed greens, divided evenly 1-1/2 cup per salad
• 2/3 cup hash browns, divided evenly 1/3 cup per salad
• 1/4 cup croutons and bread crumbs (1 piece of toasted bread), divided evenly
• 10 cherry tomatoes, sliced in half, divided evenly
• 2 fried eggs

Citrus vinaigrette

• 3-1/2 tablespoons apple cider vinegar
• 1-1/2 teaspoon grated orange zest
• 2 tablespoons fresh squeezed orange juice
• 2-1/2 teaspoons Dijon mustard
• 2 tablespoons pure maple syrup (or honey)
• 2/3 cup light olive oil
• Salt and freshly ground black pepper to taste

Hash Brown Potatoes

• 2-3 russet potatoes, shredded
• 1 tablespoon vegan butter or butter
• 1 tablespoon extra-virgin olive oil (or avocado oil)
• Season with salt (sea salt or Lawry's seasoning salt) and freshly ground black pepper to taste.

Fried Eggs

• 2 tablespoons butter or vegan butter
• 2 free-range eggs

Croutons

• 1 piece of bread toasted in a toaster or oven

Instructions

FOR THE SALAD

1. Prepare vinaigrette: Whisk together the ingredients for the vinaigrette and refrigerate before use.
2. Make hash browns:  Cook shredded potatoes in a skillet until golden and a little crispy.
3. Toast bread for croutons:  Toast a piece of bread and after it cools, break it into croutons and crumbs to top the salad with.
4. Prepare vegetables:  Rinse and spin greens and slice tomatoes in half.  Toss in a large bowl.
5. Fry egg: Add butter (dairy or vegan) to a skillet and  cook each egg on both sides for about 1-2 minutes.
6. Toss salad:  Toss the greens and tomatoes with vinaigrette, add hash browns, croutons and crumbs and distribute evenly on two plates.
7. Garnish:  Lay fried eggs on top of each tossed salad.

CITRUS VINAIGRETTE

1. Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.

HASH BROWN POTATOES

1. Shred potatoes (using a box grater, food processor or some other kitchen gadget)
2. Put the shredded potatoes in a colander and run cold water over them.  Squeeze the shredded potatoes often while the water runs over them to get rid of as much starch as possible. (You'll notice when you squeeze the water out of the potatoes, the water will  be a little creamy white and murky.  After rinsing and squeezing a bit, the water will run clear. This takes just a minute or two.
3. After the water runs clear, transfer the potatoes to a salad spinner.
4. Spin the shredded potatoes in the salad spinner.  Toss out the water and spin another 3-4 times making sure to get all of the liquid out of the potatoes discarding the water after each spin.
5. Heat 1 tablespoon oil (olive or avocado) plus 1 tablespoon vegan butter (or dairy butter) in cast iron skillet or non-stick skillet.
6. Add the shredded potatoes to the pan being careful not to overcrowd the pan. 
7. Cook the shredded potatoes for  4-5 minutes , then using a spatula flip the potatoes and cook another 4-5 minutes.
8. Then using 2 forks gently separate potatoes that are starting to stick together
9. Add more butter or oil as needed.
10. Flip another 2-3 times cooking about 2-3 minutes after each turn.  
11. Season with salt or Lawry's seasoning salt and freshly ground black pepper.

FRIED EGG OVER MEDIUM

1. Melt butter in a skillet. 
2. Crack egg into pan.
3. Cook for 2-3 minutes on each side just until whites and yolks are set. 
4. Remove from pan and season with freshly ground black pepper.

CROUTONS

1. Toast bread in toaster or oven until lightly browned and set aside to cool.
2. Tear into smaller pieces (torn croutons).

Notes

VARIATIONS

The breakfast salad ingredients can easily be added to or swapped out with any of these ingredients:

• Fried egg for poached egg or hard-boiled eggs instead of fried eggs
• Toss in pickled red onion
• Add avocado
• Sprinkle in nuts and seeds instead of croutons and crumbs