Salmon Hash
 
 
This recipe is a variation on the age-old Corned Beef Hash traditionally served in diners across America. This recipe takes that idea and up levels it quite a bit. Salmon is plentiful now and is a much-preferred breakfast protein.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2 Servings
Ingredients
  • 1 lb. of Fresh Salmon, skinned, filet, with no bones
  • 1 Small Onion, yellow or white
  • 1 Small Potato. I prefer using a white sweet potato
  • ½ green, red or yellow pepper
  • Salt and Pepper
  • Olive Oil
  • 4 Eggs
Instructions
  1. Start by placing a 10" frying pan on the stove over medium heat, add in a small amount of olive oil, and once it is hot start adding in the ingredients.
  2. Dice the onion, pepper, and potato into ¼" or smaller cubes. Try to get these as even as possible. You'll want them to cook very quickly, the smaller, the better. Also, the experience of having several of these morsels in each bite is so much better than large chunks of rough cut vegetables. Toss them frequently and cook for about 4 minutes, until the potatoes have turned a golden brown. You may need to pay attention to this to get them to cook evenly.
  3. While the vegetables are cooking, Cut the salmon into ½" chunks, roughly twice the size of the vegetables. Lightly salt them before placing them into the hot pan, alongside the cooked vegetables.
  4. You may want to add a tiny bit more oil at this time.
  5. Gently swirl the hash and toss it so that the diced Salmon cooks evenly. You don't want it to stick to the bottom of the pan. You're trying to cook it quickly and not dry it out. Cooking the Salmon ought to take 3-4 minutes at most.
  6. You can turn the Hash out onto a plate and set aside, in a warm oven, while you fry the eggs.
  7. Place an additional dollop of oil into the pan, crack the eggs and lightly fry them in whatever style you like. Or, you can boil 2 cups of water while you're cooking the hash, and poach the eggs for 3 minutes.
  8. You can sprinkle some fresh dill on the eggs for garnish.
Notes
Variations

Add parsley, cilantro or chopped scallions (green onions) into the vegetable mix towards the end of cooking.
Place a tablespoon of Creme Fraiche or Greek Yogurt on the Hash before serving.
Use Lox instead of fresh Salmon
Use any type of smoked fish, such as Lake Superior Whitefish
Use yams instead of white or sweet potatoes
Slice mini-peppers into rings instead of a dice and use all three colors.
Recipe by Chef Mark Sylvester at https://chefmarksylvester.com/salmon-hash/