With St. Patrick’s Day right around the corner, I wanted to create a recipe that would celebrate the Irish. I’m not a big corned beef fan, so went another direction to capitalize on some of Ireland’s more notable foods. Here is the result: A breakfast hash (or dinner for that matter), full of Yukon Gold potatoes and smoked salmon. I threw in some sweet corn for color, sweetness and texture, and some sautéed peppers for the same reason. And of course, a hash just wouldn’t be a hash without a runny fried egg on top. Hash is a dish well suited to the use of leftovers, so if you happen to have some leftover potatoes laying around, this comes together in no time. I’m not sure how this would go with an Irish Coffee, but I’m willing to give it a try.
I’d say this is pretty much a no-frills kind of recipe, and is pretty much all about the potatoes, smoked salmon, and egg. That being said, feel free to substitute ingredients to make it just right for you. If you’re not partial to adding a fried egg, just leave that part off. There are many people in my life who cringe at the thought of a fried egg, especially one that has a creamy, runny yolk. My mother, Neeners, is one of them, and just the thought of such a thing will send her into hysterics and threats on my life if I put one anywhere near her. Instead of an egg, you could add sour cream, your favorite hot sauce, some pesto…you see where I’m going here. Pretty much anything goes.
But if you’d like to walk on the wild side and add an egg, it surely makes for a delicious and rich sauce.
I hope you enjoy this recipe, and have fun playing around with it to make sure it’s just right for you. Happy St. Patrick’s Day, and thanks so much for reading today. xoxo
- 6 cups cooked and peeled Yukon Gold Potatoes (steam them, boil them, or what the heck, microwave them if you’re in a rush)
- Approximately 2 tablespoons olive oil or neutral oil of your choice
- 1 cup sliced yellow bell pepper
- ½ cup sliced green onion
- 2 cups smoked salmon, broken into about ½ inch pieces
- 6 eggs
- 1 tablespoon of butter
- Fresh dill or Italian parsley (optional)
- You’ll probably need a 12-inch non-stick skillet for this, but if you don’t have one a regular skillet will work. Just make sure the pan is nice and hot and oil shimmering before you add the potatoes to help cut down on any annoying pan-sticking.
- Heat your skillet over medium heat with oil until oil starts to shimmer.
- Add the bell pepper and cook until softened.
- Add the potatoes and sauté until heated through (all the better if they get those crispy brown bits along the way).
- Add the green onion and smoked salmon. Toss gently in with the rest of the ingredients, and only keep them on the heat until warmed through.
- For the eggs:
- First of all, get those eggs ready. Crack two each into small bowls and season with salt and pepper. And remember: the colder the egg, the better it behaves while frying.
- In a non-stick pan, seasoned cast iron pan, or heavy frying pan, heat a couple of teaspoons of oil over medium heat until the oil starts to shimmer. Add the eggs and cover the pan immediately. After one minute, remove the pan from the heat. Now it’s up to you: Depending on how runny you like your eggs, they should be perfectly cooked anywhere.between 20 seconds and one minute after taken off the heat. Remove the lid and add eggs to the top of the hash.
- The rest is up to you: Hot sauce? Sour cream? Sprinkle on fresh dill or Italian parsley too if it sounds like a good idea.