Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish—or diced ham—could be used in place of the salmon.
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1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
Hot sauce, for serving
How to Make It
Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.
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Review Body: I always make salmon and eggs for breakfast but never a hash . Instead of red onion I used A white. Instead of salt, I used garlic salt. Instead of gives u used dried cilantro. And not going to lie, I like ketchup, so.. I put a very little amount In the hash than stired it around . Also after placing the egg on top I smashed the egg evenly into the hash . So delcishhh!
Review Rating: 5
Date Published: 2017-03-23
Author Name: Jason C
Review Body: This is OK. A little bland, I feel like the hot sauce recommendation is a bit of a cover-up for that. Texture is a bit strange, hard not turn it into a big mess of greasy mashed potatoes. Also the salmon and bacon clash a little. I feel like, for the prep time, there are much more interesting uses of salmon, eggs, and potatoes. I'm enjoying this meal but probably wouldn't make this again.