DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS
Categories Egg Vegetable Brunch Poach Wheat/Gluten-Free Salmon Leek Sweet Potato/Yam Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 13
Steps:
- Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water.
- Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold half of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat.
- Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm.
- Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives.
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
FARMHOUSE HASH WITH POT-POACHED EGGS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
- Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
SALMON-LEEK HASH WITH POACHED EGGS
From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Canned salmon can be used; drain and remove the dark parts and adjust the amount of salt. This would be great for dinner, too. Prep time includes cooking potatoes.
Provided by zeldaz51
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in a medium saucepan over high heat with 1 cup of salted water, and bring to a boil. Reduce heat to medium-low, cover, and cook until almost tender, about 15 minutes. Cool under cold water and drain, then cut into 1/2-inch cubes.
- Melt the butter and oil together in a large nonstick skillet over medium heat. Add potatoes, leeks,and bell pepper and cook, uncovered until potatoes start to brown, 5 to 6 minutes.
- Stir in the salmon, dill, salt, pepper, and parsley. Continue cooking until potatoes are browned, about 5 minutes longer. Top each serving with a poached egg.
Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 3.2, Cholesterol 191.1, Sodium 293.3, Carbohydrate 17.8, Fiber 2.4, Sugar 2.4, Protein 8.4
SMOKED SALMON AND SWEET-POTATO HASH
Categories Fish Brunch Side Sauté Leek Bell Pepper Sweet Potato/Yam Fall Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
- Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOL
I've been on a hash kick lately. This one is my favorite. It's really best with the sauce, so don't skip it! It's worth it! From Bobby Flay.
Provided by hepcat1
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the hash:
- In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes.
- Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes.
- Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties.
- Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs:
- Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.
- For the sauce:.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
Nutrition Facts : Calories 571.4, Fat 39.8, SaturatedFat 18.6, Cholesterol 481.2, Sodium 291.4, Carbohydrate 23.1, Fiber 4, Sugar 8.6, Protein 31
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SWEET POTATO HASH WITH SALMON AND EGGS
From lemonsforlulu.com
5/5 (2)Total Time 35 minsCategory BreakfastCalories 230 per serving
- Remove skin from salmon and cut fish into cubes. Add salmon to bacon grease and cook until just faintly pink and fish begins to flake about 8 minutes. Remove salmon and set aside.
- Add butter to the same skillet. Stir in onions and peppers. Cook vegetables until tender and add garlic, cook an additional minute. Add sweet potatoes to vegetables. Season with salt, cumin, and paprika. Cover and cook potatoes for 10-15 minutes or until they are tender.
- Meanwhile fill a large, deep skillet with two inches of water. Add 1/2 teaspoon salt. Bring to a low boil. Add vinegar and continue to boil water slowly. Break eggs into individual teacups or ramekins. When water is at a low boil, gently drop each egg into water. Egg whites will begin to set immediately. Allow eggs to cook for 3 minutes. Remove with a slotted spoon and serve over the hash.
SALMON HASH WITH POACHED EGGS RECIPE - GRACE PARISI
From foodandwine.com
4/5 (2)Total Time 45 minsServings 4
- Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
- In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
- Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
- Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
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