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Salmon Hash with Poached Eggs

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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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 362
Ingredients Equipment Method Notes

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

Equipment

  • 1 Silicone Spatula

Method
 

  1. Fry the bacon until crisp, then remove from the pan and set aside.
  2. 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.
  3. Add the crumbled bacon and the salmon to the potatoes and heat them until the salmon is warm.
  4. 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.
  5. 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.
  6. 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