Dilled Salmon Hash with Poached Eggs Recipe

Dilled Salmon Hash with Poached Eggs Recipe
Hash was originally made, usually on Mondays, with leftovers from Sunday dinner, i.e., chunks of leftover roast beef, chunks of cooked potatoes, and some gravy to moisten. However, over the years, hash has evolved into a popular brunch and supper dish, and dozens of varieties are even found on fancy and trendy restaurant menus. Corned Beef Hash is most commonly known, but good hash can be made with almost any meat, poultry, or fish. The following Dilled Salmon Hash with Poached Eggs and Hollandaise is perfect for an Easter or spring brunch. It can be made in less than 30 minutes, as long as you have leftover salmon and cooked potatoes. Hollandaise is a no brainer when made in the blender, so don’t let the thought of it intimidate you.
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Steamed asparagus is a great accompaniment to this yummy hash, and if you’re making it for Easter brunch, Hot Cross Buns (with the dough made in the automatic bread machine to save time) are a must. Even if you hate to cook, or are short on time, you can serve this hash for Easter brunch, and it will draw raves.

6 Servings

3 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped

2 large cooked potatoes, (a pound or a little more), cut into small dice

1 pound cooked salmon, cut into 1/2" cubes or flaked
1 teaspoon dried dill weed, or 1 tablespoon fresh
1 cup chicken broth
3 tablespoons whipping cream
salt and freshly ground black pepper

6 poached eggs

Blender Hollandaise
3 egg yolks
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice

1/2 cup melted butter, (make sure it's hot)
  1. Heat the butter and olive oil in a large skillet; add the chopped onions and let cook until softened.
  2. Add the potatoes and let them cook, stirring frequently, until they are beginning to brown.
  3. Stir in the salmon, dill, chicken broth, whipping cream, and salt and pepper to taste.
  4. Stir well, cover the pan, and let cook about 10 minutes or until most of the liquid has been absorbed.
  5. Uncover the pan, stir, and let cook an additional few minutes or until the liquid is absorbed.
  6. To serve, place a scoop of the hash on a serving plate, top with a poached egg, and cover with hollandaise sauce.
  7. Blender Hollandaise: Place the egg yolks, salt, cayenne pepper, and lemon juice in the blender; blend for a few seconds.
  8. With the motor running, pour the butter into the blender, a few drops at a time, until all the butter is added and the sauce has thickened slightly.

Amount Per Serving
Calories 520 Calories from Fat 349
Percent Total Calories From: Fat 67% Protein 17% Carb. 16%

Nutrient Amount per Serving
Total Fat 39 g
Saturated Fat 19 g
Cholesterol 416 mg
Sodium 1042 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 22 g

Vitamin A 30% Vitamin C 25% Calcium 0% Iron 14%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.