Smoked Salmon and Potato Hash with Poached Eggs

Total Time:
1 hr
20 min
40 min

4 servings

  • 1 cup small diced potatoes, blanched
  • 2 cups flaked smoked salmon
  • 1/4 cup small diced onions
  • 2 tablespoons minced shallots
  • 1 teaspoons minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped chives
  • 2 teaspoons fresh lemon juice
  • 1 large egg
  • 2 tablespoons half-and-half
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 4 whole eggs
  • 2 tablespoons chopped chives
  • 2 long chives
  • Essence, recipe follows
  • Essence:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.

  • 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. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. 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. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Repeat with remaining eggs. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Essence.

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

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