Here's another one to add to the breakfast-for-dinner annals. It's a bit involved and hardly zip one-two-three, like the blueberry buttermilk pancakes I made for dinner last night-but I'm on a bit of a kick you see, turning our days upside-down, inside-out- adding a little topsy-turviness to our daily routines. Nowadays the kiddles are half expecting to be greeted at the breakfast table with a steak, a slice of birthday cake in their lunchboxes, and every kind of breakfast dish for dinner. Last night was pancakes, tonight- salmon hash, tomorrow night perhaps I'll go basic with a bowl of homemade granola? This is just another one of my spurious phases- I trot down these random paths every once in a while- when I need to create a diversion, rather tame (and lame), when I think of all the other truly naughty things I can be doing.
This recipe is adapted from Fine Cooking Magazine
Dilled Sour Cream: stir into one c. sour cream 1 tbsp. chopped fresh dill, a dash of salt, a few good grinds of pepper and a squirt or two of lemon juice. Set aside.
Salmon Hash: in skillet heat 2 tbsp. butter and 1 tbsp. veg oil- once butter melts add 1 lb. potato dice or shred ( I used Simply Potatoes hash browns for ease). Coat in butter mixture and cook until potatoes start to turn tender and brown around the edges. Continue to turn over cook for about 5 mins until uniformly soft. Then stir in 1 c. of diced red onion- and pat mixture down with spatula. Cook until onion is soft and translucent. In a small bowl mix 1 tbsp dijon mustard with 3 tbsp. half and half and generous grinds of pepper. Scrape up the hash mixture and stir in the mustard mixture. Continue cooking and scraping up the hash, tamping it down with the spatula every so often. Then mix in 1 lb. flaked cooked salmon fillet, 2-3 tbsp. of snipped chives and 1 tbsp. dill and a few dashed of tobasco sauce- cook until heated through. Serve hot, topped with a nice dollop of dilled sour cream and a sprinking of capers.
This recipe is adapted from Fine Cooking Magazine
Dilled Sour Cream: stir into one c. sour cream 1 tbsp. chopped fresh dill, a dash of salt, a few good grinds of pepper and a squirt or two of lemon juice. Set aside.
Salmon Hash: in skillet heat 2 tbsp. butter and 1 tbsp. veg oil- once butter melts add 1 lb. potato dice or shred ( I used Simply Potatoes hash browns for ease). Coat in butter mixture and cook until potatoes start to turn tender and brown around the edges. Continue to turn over cook for about 5 mins until uniformly soft. Then stir in 1 c. of diced red onion- and pat mixture down with spatula. Cook until onion is soft and translucent. In a small bowl mix 1 tbsp dijon mustard with 3 tbsp. half and half and generous grinds of pepper. Scrape up the hash mixture and stir in the mustard mixture. Continue cooking and scraping up the hash, tamping it down with the spatula every so often. Then mix in 1 lb. flaked cooked salmon fillet, 2-3 tbsp. of snipped chives and 1 tbsp. dill and a few dashed of tobasco sauce- cook until heated through. Serve hot, topped with a nice dollop of dilled sour cream and a sprinking of capers.
