Triathleats: Salmon Hash

  • By Bethany Mavis
  • Published Dec 30, 2013
  • Updated Feb 18, 2014 at 11:56 PM UTC

This nutrient-packed breakfast from chef Doug Thompson will start your day off right.


8 large eggs
1 T olive oil
½ onion, diced
4 Idaho potatoes, boiled and diced
¼ tsp each salt and pepper
Pinch paprika
2 T butter
12 ounces skinless salmon filet, diced
2 tomatoes, diced
4 scallions, diced
Dash white vinegar
1 cup shredded Asiago cheese
¼ tsp parsley
8–10 ounces prepared hollandaise sauce or salsa (optional)

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In a shallow pan, begin heating up water to poach the eggs. In another pan, add the olive oil and diced onion, and sauté. When hot, add diced potatoes, salt, pepper and paprika. Cook until potatoes are golden brown, then set aside on a plate.

Reheat pan and add butter. When melted, add diced salmon, tomatoes and scallions. Cook for 2–3 minutes, then add reserved potatoes and stir and chop up with a metal spoon. Add a dash of vinegar to the simmering poaching water, stir once, then add each egg to the water. Eggs should take 2–3 minutes. Cook until the whites are solid.

Serve salmon and home-fried potato hash family style on a large platter and top with poached eggs, shredded Asiago cheese and parsley. Serve as is or top off with hollandaise sauce or salsa. Serves 4.

RELATED: Whole Wheat Quinoa Pancakes

Meet The Triathlete-Chef

When he wasn’t on tour as a drummer in the punk rock band Murphy’s Law, Doug Thompson worked at a local bistro an hour and a half north of New York City. When he found out the owner wanted to sell the business, he decided to buy it.

“I basically cut all my hair off and became a responsible citizen and opened the restaurant,” he says.

That was 20 years ago. Now Main Street Bistro in New Paltz, N.Y., is known for its unique breakfast, lunch and vegetarian fare (it’s also a favorite of pro triathletes Laurel and Rebeccah Wassner). Thompson’s dad owned a restaurant and taught at the nearby Culinary Institute of America, so he’d grown up in the business.

“I tried the music thing, but I always came back to food,” he says.

Thompson started racing triathlon about 10 years ago, when, after running the occasional 5K, a customer suggested he join the local tri club. He raced sprints and Olympics for a few years before taking on the local Survival of the Shawangunks Triathlon (an eight-stage triathlon held in the Shawangunk Mountains, which requires you to complete a half-Ironman before racing). After that, he moved onto Ironman and now wants to someday qualify for the Hawaii Ironman.

“In this sport, I’m learning that you have to have patience,” he says, “and you’ve got to learn to train with a smile on your face and put the work in, and it’ll come.”

More recipes from triathlete-chefs.

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Bethany Mavis

Bethany Mavis

Bethany Mavis is the managing editor of Triathlete magazine. She's a mom, rec soccer player, multiple half-marathon finisher and is learning daily how to become a better triathlete.

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