A cooking blog

Squash, salmon, poached eggs, and hollandaise sauce hash brown


40 minutes


2 servings



I was inspired to make this breakfast after a visit to one of Kyiv restaurants. I spotted that they served a similar breakfast, but it was on potato hash brown and a different sauce was used. This is a very tasty dish and I recommend to make this exquisite breakfast at home. 


Hash brown is an American variant of Ukrainian derun. Sometimes the potatoes are not grated, but sliced and fried in a form of a pancake. 


For the sauce Hollandaise


My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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Method of cooking

First of all, make squash hash browns. Grate the squash, squeeze out all the excess liquid and transfer to a bowl. Add an egg, grated onion, and two chopped dill stalks. Season and add flour (you may need more flour). Mix everything well.

Fry the hash browns in olive oil on both sides. The diameter of each piece has to be 10 cm, you can use the cutout to make even and tall pancakes. (This quantity of ingredients may make three or four hash browns, as the sizes of the squash may vary.) Transfer the hash browns to a paper towel.

You will find how to cook poached eggs in Basics of cooking section.

Hollandaise sauce

Melt 150 gr of butter, set aside.


Put two egg yolks and one tablespoon of lemon juice or wine vinegar in a heat-resistant bowl. Place the bowl over a pan of boiling water so that the bottom does not touch the water. Whip the egg yolks with lemon juice on a water bath, gradually pour in the melted butter and whip it all until thickened. Remove, rub through a sieve, add salt and pepper.

Put the salad mix, two squash hash browns, pieces of salmon, poached eggs on a plate, pour hollandaise sauce on top, decorate with microgreens peas on top.


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