Smoked Salmon and Potato Hash with Poached Eggs

  1. For hash: In a saute pan, heat the olive oil.
  2. In a mixing bowl combine the remaining ingredients together and mix thoroughly.
  3. Season with salt and pepper.
  4. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.
  5. For poached eggs: In a sauce pot, bring 3 cups of water to a boil with white vinegar and salt in a small saucepan over high heat.
  6. Crack an egg into a cup and slide the egg gently into the water.
  7. Slide another egg into the water.
  8. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes.
  9. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate.
  10. Repeat with remaining eggs.
  11. Spoon the hash in the center of the platter.
  12. Place the poached eggs directly on top of the hash.
  13. Garnish with chopped chives, long chives and Essence.
  14. Combine all ingredients thoroughly and store in an airtight jar or container.
  15. Yield: about 2/3 cup

potatoes, flaked smoked salmon, onions, shallots, garlic, mustard, chives, lemon juice, egg, white vinegar, salt, eggs, chives, long chives, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-and-potato-hash-with-poached-eggs-recipe.html (may not work)

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