| Smoked Salmon Hash | |
Innkeepers Suzanne and Steven Savlov
Innkeeper Comments:
This recipe comes from one of my gourmet cooking clubs which my husband and I have
been involved with for over twenty years. We meet six times a year and this was a
recipe from one of our brunch menus. I don't remember where the group found the recipe,
but we've enjoyed serving it to our guests.
Ingredients:
Instructions:
Cook sliced potatoes in boiling water until just tender, 5-6 minutes. Drain, rinse
under cold water and pat dry. In heavy 8" skillet, over high heat, melt 1 tablespoon
butter with 1 tablespoon oil. Add potatoes and cook until crisp and golden, 2-3
minutes, stirring frequently. Transfer potatoes to medium bowl and set aside.
In same skillet, over medium low heat, melt 1 tablespoon butter. Add garlic, onion,
celery, pimento, and green pepper. Cook until soft, about 6 minutes, stirring
occasionally. Add this mixture to potatoes.
Stir cream and pepper into potatoes. Cool to room temperature. Mix parsley and cubed
salmon into potatoes. Cover and refrigerate up to 24 hours if made ahead.
Before serving, bake at 350 or microwave until hot. To serve, put scrambled eggs in
center of serving dish, then arrange smoked salmon hash around eggs. Makes 4 servings.
Peacock Hill Guest House
9520 Peacock Hill Avenue
Gig Harbor, Washington 98332
(800) 863-2318
I use non fat milk and/or margarine instead of butter. You can add some of your own
favorites like mushrooms, green chilies, etc.