Smoked Salmon Hash
Dice the potatoes small, about 1/4 inch, otherwise they will not cook through before the outsides burn. Hot smoked salmon works best for this recipe. It’s usually a thicker cut, and darker and firmer than cold-smoked.
2 Tbsp grapeseed or olive oil
1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
1 cup chopped onion
4 ounces hot-smoked salmon, broken into flakes
2 Tbsp sour cream
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
2 Tbsp chopped chives or green onion greens
1 Tbsp minced fresh parsley
Salt and black pepper to taste
Lemon wedges and extra sour cream for serving
1 Heat the oil in a large cast iron frying pan on medium heat. Add the potatoes and onions, stirring to coat with the oil. Spread the potatoes and onions out in an even layer in the pan. Sprinkle the potatoes with a little salt. Cook, using a metal spatula to scrape the bottom of the pan and turn the potatoes over every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes.
2 While the potatoes are cooking, mix the salmon, sour cream, horseradish, mustard, chives and parsley into a bowl. When the potatoes are done, turn off the heat and fold in the salmon mixture until it is well combined. Add salt and pepper to taste. Let this sit in the pan for 5 minutes before serving; the carryover heat in the pan will heat everything through.
Sprinkle with a little lemon juice if you want, and serve with a little extra sour cream on the side. Serve with runny eggs.
Eggs Nested in Sautéed Chard and Mushrooms
Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom. You can also skip the fresh mushrooms and sprinkle the eggs with truffle salt.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
1 Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
2 Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
3 Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
4 Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Source: Simply Recipes