So, you just caught a lot of fish. Your freezer is full. Now you’ve got a classic summer salmon dinner in your weekly rotation. Maybe it’s a grilled fillet with roasted potatoes and salad. Maybe it’s salmon steaks with rice and steamed broccoli. And, sometimes you make a little too much and so you have leftover salmon in the fridge and some cold rice or potatoes. When that happens — or if you do it on purpose — you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs or chives.
This recipe is made for using only leftover salmon or adding cold rice or potatoes, depending on what you’re working with. I like using chives and chive blossoms from my garden when they are in season, but you can use any fresh herb. The trick, if you’re using rice or potatoes, is to let them fry for long enough to get a little crispy before you add the salmon. I use a little water to steam the eggs and watch the time to cook them to my desired doneness. I have used Frank’s hot sauce and Barnacle Foods Bull Kelp Hot Sauce with the sour cream, but I like Tabasco best because it’s a classic.
Salmon hash and eggs with Tabasco cream
Ingredients:
1 1/2 tablespoons + 1 tablespoon butter
1 shallot, minced
1 1/2 cups leftover roasted potatoes, finely chopped, or leftover rice (optional)
3-4 cups leftover cooked salmon, bones removed, broken into bite-sized pieces
Garlic salt or other seasoned salt, to taste
Pepper, to taste
1 tablespoon + 1 teaspoon chopped fresh chives, divided
Four eggs
Sea salt
2 tablespoons water
1/2 cup sour cream
1 teaspoon or more Tabasco or other hot sauce + more for garnish
2 chive blossoms, small flowers separated or 1/4 cup chopped fresh herbs of your choice
Method: Melt a tablespoon and a half of butter in a large non-stick frying pan or well-seasoned cast-iron skillet over medium heat. Saute the shallot until it is translucent and then add the potatoes or rice, if using. Do not disturb the rice or potatoes for 3 minutes or so, so the bottom begins to brown and crisp. Add salmon and saute, mixing with the rice or potatoes. Season with garlic salt and pepper and mix, scraping the pan bottom, for a few minutes until the salmon is warmed through. The fish should be further broken up and there should be some crispy bits from the bottom distributed throughout. Create four holes in the hash, so the bottom of the pan is visible in each. Divide the tablespoon of butter into four and melt a piece of butter in each hole. When the butter is melted, crack an egg in each hole and sprinkle it with salt. Now drizzle water over the pan and place a lid on it. Leave the lid on for roughly 2-3 minutes for an egg with a runny yolk. For over-medium, try roughly 6 minutes. For hard eggs, try about 8 minutes. While the eggs are cooking, stir the hot sauce into the sour cream. To serve, dot each egg with spicy sour cream, splash with extra hot sauce and sprinkle the pan with reserved chives and chive blossoms or herbs.