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(post, Kathleen Bauer)
It was kind of like my own version of Iron Chef. On the table were three potatoes, a few random vegetables, the bottom of a butternut squash and three eggs. The secret ingredient? Leftover roasted salmon! And it had to feed a family of three. Ready? Go! Roast Salmon Hash 2 Tbsp. olive oil 1 yellow onion, chopped 2 stalks celery, chopped 3 cloves garlic, chopped 3 potatoes, cut in 1/2" dice 1-2 c. squash, cut in 1/2" dice 1-2 c. roasted salmon, broken into chunks 2 tsp. vinegar (I like red wine vinegar) 3 eggs Salt and pepper, to taste Parsley, chopped fine Heat oil in large skillet. Add onion, garlic and celery and sauté till tender. Add potatoes and squash, sauté until they can be easily pierced with a fork. Add salt and pepper to taste. Add salmon and fold in, being careful not to break it up too much. Turn off heat and cover. Boil water in non-stick skillet, adding 2 tsp. vinegar to the water. Turn down heat to simmer and break eggs into water, making sure they don't touch. While they cook, dish hash mixture into three bowls. When they're done (test by lifting out of water with slotted spoon and jiggling), use slotted spoon to set them on top of hash. Sprinkle with parsley and serve.