Liturgical Year : Recipes : Salmon & Potato Hash

Catholic Recipe: Salmon & Potato Hash

INGREDIENTS

1/3 cup Vegetable Oil
2 medium-sized Red Potatoes, cut into ¼ inch cubes
1 tsp Salt
¼ tsp Pepper
¼ Red Onion, thinly sliced
4 fillets Smoked Salmon
4 slices Bacon, cut into ¼ inch pieces and fried
2 Eggs, poached
4 cups Water
2 Tbs Cider Vinegar
2 Tbs Sour Cream
1 Tbs Hot Sauce

Details

Serves: 4

Prep Time: 25 minutes

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: n/a

Origin:

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Food Categories (1)

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Feasts (1)

DIRECTIONS

To cook the hash: Heat oil in a frying pan and cook potatoes over medium heat until brown. Remove potatoes and place on a paper towel. Season with salt and pepper. Remove all of the oil except approx. 1 tablespoon. In the same pan, saute onions until translucent. Remove onions and set aside with potatoes. Drain some of the oil from the pan, and return the potatoes and onions and mix together. Cut the salmon into thin strips and incorporate with the hash. There is no need to turn on the stove, as the heat from the potatoes and onions will warm the salmon, which has already been smoked.

To poach the eggs: Allow the water to come to a light simmer. Add the vinegar. Crack egg and carefully put into the water. Use a slotted spoon to “form” the egg. Once the whites cook, remove and set aside.

To make the sauce: Combine the sour cream and hot sauce.

To assemble: Place the potato, onion, and salmon hash on a plate. Gently place egg on top of hash. Spoon some of the sour cream sauce. Sprinkle dish with bacon bits.