Friday, February 16, 2007

Red Flannel Salmon Hash

one of the best breakfasts of all time

recipe # 179

Another winner from the Cafe Pongo Cookbook, which is quickly becomeing my favorite breakfast cookbook ever. So far not a single one has disappointed.

Red Flannel Salmon Hash
1 cup of diced potatoes
1 cup of diced sweet potatoes
2 tablespoons of butter (I used olive oil)
1 onion, minced (I used half and onion and 2 shallots)
1 cup minced celery
1 cup peeled and minced carrots
1 cup peeled and minced parsnips
2 tablespoons of fresh thyme
1/2 cup of dry vermouth or white wine (I used tequila)
6-8 oz. cooked salmon skinless
1 1/2 cup cooked peeled and diced beets (I skipped them)

Boil the potatoes and sweet potatoes until al dente. Drain well.
Heat butter (olive oil) in a large saute pan over medium heat. add onions, celery, carrots parsnips, thyme and vermouth (the tequila was a good choice) and saute until tender. Add potatoes and a but more butter/oil if the mixture gets dry. Cook 5 more minutes or so. Remove from heat, crumble in salmon and stir in beets.
When ready to serve crisp in the broiler and serve with 2 poached eggs.

Seriously one of the best breakfasts that I have ever had. Hits all the right notes and and satisfies both the savory and sweet. It i s best to eat it on the day its made. I had this 2 mornings in a row and the second morning was a bit fishy. I think this would be pretty terrific with no fish too.

tastes good and takes a lovely picture too.

This would also be a great camping recipe. We made something like it when we went camping in the fall, but this was better.

AteThat's version of Hash is here.

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