TFF - Salmon Potato Hash

This week for Tyler Florence Fridays I decided to make Salmon Potato Hash. My market sells salmon sausage which is a pork casing stuffed with fresh salmon. I bought a package some time ago and Mr. Tastebud's has said, more then once, "when are you going to use up this salmon sausage"! It was time to use it for something.

This was a scrumptiously delicious dish! There was nothing leftover and we nearly licked the plates clean. I would love to make this dish substituting the salmon sausage for salmon fillet or a mild Italian sausage.





Salmon Potato Hash
Recipe adapted from Tyler Florence

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish (I used chopped green onion stems)

Hash:
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced (skipped)
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika (skipped)
Pinch cayenne pepper (skipped)

Egg:
Water
White vinegar
4 to 6 large organic farm fresh eggs

Preheat oven to 300 degrees F.

For the Salmon:
Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.

For the Hash:
Heat a large sauté pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.

Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.

Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.

For the Eggs:
Place a large sauté pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.

To Serve:
Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour Hollandaise sauce over the eggs and garnish dill (I used chopped green onion stems as garnish). Season with salt and pepper, to taste.



Hollandaise Sauce
Recipe adapted from "Tested, Tried and True" by The Junior League of Flint, MI

3 to 4 egg yolks (I always use 3 yolks)
1/2 tsp salt
1 TBL lemon juice
1/2 c. butter (1 stick)
Dash of Tabasco (I usually skip the Tabasco)

Put yolks, lemon juice and seasoning in blender and blend for about 30 seconds. Melt butter in microwave. With the blender on, pour a thin, steady stream of melted butter into the blender. Viola...it's done and delicious!






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





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