Smoked Salmon Hash with Sunny Side Up Eggs
- Vegetable oil, for deep frying
- 2 large Idaho potatoes, peeled and cut into small dice
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup minced yellow onions
- Pinch cayenne pepper
- 2 teaspoons minced garlic
- 8 ounces hot-smoked salmon, flaked
- 1/4 cup bacon drippings, or 2 tablespoons vegetable or olive oil and 2 tablespoons butter
- 4 large eggs
- 1 tablespoon snipped fresh chives
In a large, heavy pot or an electric fryer, heat the vegetable oil (about 4 inches) to 360 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt and black pepper.
Heat the olive oil in a large saute pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, for 2 minutes. Add the garlic and the salmon. Season with salt and cayenne and cook, stirring, for 1 minute. Add the potatoes, season with salt and cayenne, and cook for 2 to 3 minutes, stirring gently. Set aside and keep warm while you prepare the eggs.
Heat a very large nonstick skillet over medium-low heat. When hot, add the bacon drippings and heat until hot, 1 to 2 minutes. Add the eggs, 1 at a time, taking care not to break the yolks, and cook, undisturbed, until the white is set and the yolk is still runny, 2 to 3 minutes. Season the eggs with salt and black pepper, to taste. (If you wish the top of the eggs to be well-cooked, gently spoon some of the bacon drippings over the tops of the eggs as they cook.)
When ready to serve, spoon the salmon hash evenly among the centers of 4 plates. With a slotted spatula, lift the eggs out of the skillet, 1 at a time, and divide them among the plates, laying them gently over the top of the hash. Garnish with chives and serve immediately.
Recipe courtesy Emeril Lagasse, 2006
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse