Plan a lazy weekend brunch and make this Salmon and Potato Hash with Poached Eggs! Whenever I have some leftover salmon, I tend to use it in risotto, but this hash is now the new contender for that piece of fish. Every ingredient can be prepared ahead, making assembly, the morning of, very easy.
... an adapted Food & Wine recipe
• 1 pound small Yukon Gold potatoes
• 4 slices of bacon
• 2 tablespoons unsalted butter
• 1 small red onion, finely chopped
• 3/4 pound cooked, skinless salmon fillet, flaked
• 2 tablespoons snipped chives
• Salt and freshly ground pepper
• 4 eggs
2. Dice the bacon. In a large cast iron or nonstick skillet, cook the bacon until browned. Transfer the bacon to paper towels to drain.
3. Add the butter to the bacon fat in the skillet. (If not making hash immediately, save bacon fat or substitute olive oil when proceeding with recipe.) Over moderate heat add the onion and potatoes. Cook, stirring and gently mashing the potatoes occasionally, until the potatoes are beginning to brown in spots. Add the bacon, salmon, and chives and cook gently until the salmon is heated. Season with salt and pepper. Remove from heat and cover to keep hash warm.
4. Meanwhile, bring a skillet or sauté pan full of water to a vigorous simmer (start heating the water while potatoes are browning). Crack eggs into individual bowls and add them to the simmering water. Poach the eggs until the whites are set, but the yolks are still runny, about 5 minutes. (Read how to make poached eggs ahead HERE.)
5. Divide salmon hash between 4 plates or bowls. With a slotted spoon, lift eggs from water, drain, and place on top of hash. Serve immediately.
TAKE a LOOK: