 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
When life hands you leftover salmon, why not make a hash? I baked 4 extra bakers in the microwave last night, and let them cool completely and they were ready to chop and make a fast hash with our leftover salmon. Ingredients:
1 1/4 to 1 1/2 cups of leftover grilled salmon (basted in bourbon maple glaze) |
4 large baked potatoes, cold, cut in chunks with the skin left on |
1 large red pepper, chopped (or one half yellow and half red) |
1 large yellow onion, chopped |
1 clove of garlic |
1 generous tbsp of grill seasoning |
several grinds of black pepper |
1 spoonful of capers drained |
6 to 8 eggs |
olive oil and/or butter |
parsley flakes |
reserved bourbon glaze |
Directions:
1. Plan on leftovers with the glazed salmon.
2. Refrigerate over night.
3. Bake your potatoes the night before. Let cool completely
4. Chop chilled potatoes in large chunks.
5. Chop onion, peppers, garlic.
6. Heat cast iron griddle to medium high heat.
7. Swipe with olive oil.
8. Fry onions, peppers.
9. Top with potatoes.
10. Season liberally with grill seasoning and pepper.
11. Add garlic, and chunks of salmon.
12. Toss until heated through.
13. Sprinkle on capers and parsley flakes.
14. Top each serving of salmon hash with over-easy eggs.
15. Sprinkle with parsley and a drizzle of warmed up bourbon glaze.
|
|