Saturday, November 13, 2010

Salmon Roasted Red Pepper Hash with Sunny Side Up Eggs

This breakfast entree is so delicious!
     This recipe is a very nice alternative to corned beef hash or roast beef hash.  "Greasy spoon" diner hash comes straight out of a can and it is so very poor in quality.  The best breakfast hash is cooked from scratch!
     There is a famous restaurant in Las Vegas, Nevada that makes all their own gourmet breakfast hashes. "HASH HOUSE A GO GO" is a great restaurant to get large portions of real home made hash in the "night life capitol of the world", Las Vegas.
     As you have seen in my past recipe blogs, I like fish for breakfast.  So, salmon hash was a natural choice.  The roasted red bell peppers add a nice flavor to this hash.
     Recipe:  Peel a russet potato and dice it into small cube shaped pieces.
     Par boil the potatoes for about two minutes.  The potatoes should still be very firm and less than half way cooked after par boiling.
     Drain the water off of the potatoes.
     Heat a little bit of unsalted butter in a pan over medium heat.
     Add the par boiled potatoes to the hot butter.
     Add a little bit of finely minced onion.
     Add some finely minced salmon filet or minced salmon scraps.
     Add some finely minced roasted red bell pepper.
     Add sea salt and black pepper.
     Sprinkle just a few drops of rice vinegar on the hash.
     Saute and stir the hash.
     Allow the hash to lightly stick to the pan and scrape the browned fond (the food that sticks to the pan) back into the hash while it is cooking for added flavor.
     When the potatoes are cooked and the hash becomes a nice grilled golden color, then it is ready.
     Spread the hash on a plate for a bed to set the eggs on.
     Cook two sunny side up eggs in unsalted butter over medium low heat in a non stick pan.  (Using a lower temperature for sunny eggs will keep the bottom of the eggs from burning.)
     When the egg whites become firm, set the eggs on top of the hash.
     Serve with a grilled tomato that is seasoned with sea salt and black pepper.
     Garnish with a parsley sprig.
     The proportion of potatoes to meat and peppers in this hash should be about 50/50.  Don't use too much butter when cooking the hash or it will become very greasy.  It is easier to slide the eggs from the pan onto the hash, but using a spatula is a good method too.  When grilling tomatoes, heat butter in a pan, let them grill undisturbed and only flip them once to cook the other side.
     The flavors of this breakfast recipe are very satisfying!  The potatoes still retain their cube shape.  The minced roasted red bell pepper literally melts into the hash to flavor the salmon.  Grilled tomatoes are a nice accompaniment for this dish.  As you have seen from my past recipe blogs, I never cook a boring breakfast.  This recipe is a great way to start a day!  Yum!   ....  Shawna

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