During my college years, I was lucky enough to work at the incredible B. Moloch Heathman Bakery and Pub where I gained hands-on experience in the culinary arts. One of our most sought-after dishes on the menu was our famous Salmon Hash with Eggs, which received endless praises from our valued customers. This dish was a brunch must-have, offering a fulfilling and savory taste that was simply irresistible. The perfect complement to this culinary masterpiece was always a perfectly mixed Bloody Mary or an ice-cold pint of your favorite brew. Every bite of the tender salmon, crispy potatoes, crispy bacon, and velvety poached eggs, all perfectly seasoned with a mix of fresh herbs was a delight to the senses. Needless to say, our customers continued to rave about it for days on end, solidifying its place as a beloved item on our menu.
Why Salmon Hash with Poached Eggs Works so Well:
- This dish is the epitome of balance; it incorporates a delicate combination of various flavors, textures, and temperatures.
- The potatoes are fried to a golden crisp – adding the perfect amount of crunch.
- The bacon blends perfectly with the salmon creating a deliciously salty and smoky note that tickles the tastebuds.
- The scallions add a zesty freshness that perfectly complements the smoky flavors in the dish.
- And finally, the poached eggs that have been added – taking this dish to a whole new level – bringing in a creamy and runny texture that truly binds all flavors together.
Tips and Tricks for Making the Perfect Salmon Hash:
Here are some tips and tricks to make this delicious and satisfying dish at home:
- To start, gather all of your ingredients and prep them ahead of time. This will help streamline the cooking process and ensure that everything is ready when you need it.
- To make the poached eggs, bring a large pot of water to a boil, then lower the heat to a gentle simmer. Add a tablespoon of vinegar and a pinch of salt. Crack an egg into a small bowl, then gently slide it into the water. Repeat with the remaining eggs, leaving some space between them. Cook for about 3 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
- Next, cook the salmon. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Then, add the diced potatoes and cook until golden brown and tender, about 10-12 minutes. Add the canned salmon and stir to combine. Cook for an additional 2-3 minutes, or until heated through.
- To serve, divide the salmon hash among 2 plates, then top each with 2 poached eggs.
- Sprinkle some more chives on top, and serve with your favorite hot sauce. This dish is sure to impress your friends and family – enjoy!
Frank Salmon Hash with Poached Eggs
Portland's brunch scene is a delightful playground and this Salmon Hash with Poached Eggs steals the spotlight.
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Servings: 2
Calories: 362kcal
Equipment
Ingredients
- 4 slices of bacon
- 2 2 cups of frozen Potatoes O'Brien
- 1 small onion chopped
- 10 oz cooked boneless salmon -flaked Any fish works
- 3 chives
- Salt and black pepper
- Paprika
- 4 eggs I usually serve 2 eggs per person, your call
- Hot sauce whatever kind you like
Instructions
- Fry the bacon until crisp, then remove from the pan and set aside.
- In the same pan, add the onion and potatoes to the bacon fat. Cook them over medium heat and stir them occasionally. They should be golden and crispy in about 10 minutes.
- Add the crumbled bacon and the salmon to the potatoes and heat them until the salmon is warm.
- While the eggs are poaching over medium heat, cook them until the whites are firm but the yolks are still a bit soft, for about 3 minutes.
- Remove the eggs from the water with a slotted spoon and pat them dry with paper towels. Divide the hash among the plates and place an egg on each one. Serve immediately and offer hot sauce to your guests.
- Garnish with chives; season with salt and pepper
Notes
If you want a lighter version, drain the bacon fat from the pan, and spray the pan with oil, or Pam
Nutrition
Calories: 362kcal | Carbohydrates: 6g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 408mg | Sodium: 221mg | Potassium: 904mg | Fiber: 1g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg
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