Salmon Hash with Poached Eggs
Recipe from Food & Wine

Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish -- or diced ham -- could be used in place of the salmon.


Salmon Hash with Poached Eggs
Lucy Schaeffer

by 4  people

read comments

add your rating
add a comment
Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Breakfast and Brunch, Breakfast Hash, Breakfast Hash Browns, Eggs, Fish and Seafood
 
savings in
change zip
 
Ingredients
  • 1  pound
    small Yukon Gold potatoes
    see savings
    On Sale
  • 4  slices
    bacon
    see savings
    On Sale
  • 2  tablespoons
    unsalted butter
    see savings
    On Sale
  • 1 
    small red onion, finely chopped
    see savings
    On Sale
  • 3/4  pound
    cooked skinless salmon fillet, flaked
    see savings
    On Sale
  • 2  tablespoons
    snipped chives
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
  • 4 
    eggs
    see savings
    On Sale
  •  
    Hot sauce, for serving
    see savings
    On Sale
add ingredients to list

Directions
1.
Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
2.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
3.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon, and chives; season with salt and pepper. Cook just until the salmon is heated through.
4.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
5.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.
Add Your Review
Related Recipe
Bacon, Ham and Egg Hash
Bacon, Ham and Egg Hash

The bacon seasons the potatoes in this hearty skillet meal. Make it for a weekend breakfast, and serve with fresh fruit.

 Articles
Salmon: Cook Once, Eat Twice
...There's a great debate over farmed vs. wild salmon. I think wild tastes better--richer in flavor... the portion size and serve with more filling side dishes to cut costs. This honey mustard ancho glazed salmon... for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche... read more...
Grilled Salmon, Every Which Way
... precautions to gentle them into flame-worthy goodness, but you know what else works? Salmon. Beautiful salmon... disease. So you've got to mix up your grilled salmon recipes. Fortunately, that's not hard at all...: there are more options than Green Eggs and Ham. You will love it glazed, or citrus; you will love it sweet... read more...
Egg Salad: Four Sunny Spring Recipes
...Egg salad is a deli favorite we can't seem to get enough of. Whether you're brown-bagging it for a... salad for a light supper, egg salad is sunny and packed with good protein. Some of us like egg salad... when it's back to basics: just chopped hard-cooked eggs and some mayo, piled on slices of crusty bread... read more...
More Great Recipe Ideas from Food & Wine