Salmon Potato Hash
Servings: 4
Topped with poached eggs and Lemony Hollandaise (its own recipe). Serves 4 to 6.
Ingredients
- 1 Salmon fillet, 2-pound center-cut, skin on
- Olive oil, extra-virgin, for the salmon
- Kosher salt
- Black pepper, freshly ground
- Dill, fresh, for garnish
- 1 cup Olive oil, extra-virgin, about, for the hash
- 4 Russet potatoes, rinsed, large dice
- 2 Onion, thinly sliced
- 1 Red bell pepper, seeds and ribs removed, thinly sliced
- 2 clove Garlic, minced
- 2 Green onion, finely chopped
- 3 sprig Thyme, fresh, leaves removed
- 1 tsp Smoked paprika
- 1 pinch Cayenne pepper
- splash White vinegar, for poaching
- 6 Egg, 4 to 6 large farm-fresh
- Lemony Hollandaise
Directions
- Preheat the oven to 300 degrees F. Set the salmon skin side down on a large baking sheet, drizzle with olive oil, season and bake 30 minutes, until flaky.
- For the hash: heat the olive oil in a large saute pan over medium-high heat and shallow-fry the potatoes until browned on all sides, about 8 minutes. Drain on paper towels, season and put in a large bowl. Flake the salmon off the skin in chunks with 2 forks and fold it into the potatoes.
- Pour off all but a couple tablespoons of oil. Caramelize the onions, peppers and garlic over medium heat. Add the green onions, thyme, paprika and cayenne, season, and stir the potatoes and salmon back in.
- For the eggs: heat a few inches of water in a high-sided pan to just below a simmer, add a splash of vinegar and stir to make a small whirlpool. Add the eggs one at a time and poach to the desired doneness. Lift out with a slotted spoon.
- Plate the hash, top with the eggs, pour the hollandaise over and garnish with dill. Season to taste.