In January my husband had to go to San Diego for work. I tried really hard not to be jealous as I stayed home with our newborn baby while Khale sent me photo messages of him sitting on the pier eating lunch. Lawyers have it pretty rough sometimes.
One night while we were chatting on the phone, he told me about this amazing salmon hash he had at The Hash House.
It sounded delightful. Crispy homestyle potatoes and smoked salmon on a bed of cream cheese, all topped with poached eggs. As soon as he got home I started trying to recreate the dish. I've made it nearly every week since January - it's that good.
Poached eggs aren't very pretty. Thankfully they are super tasty.
You can't really see it but the cream cheese is shmeared onto the plate under the potatoes so that every time you take a bite, you get the perfect amount of creamy goodness.
Except, I'm totally taking my husband's word on that part because I have to make mine without it since a certain little three-month-old can't handle mommy eating dairy. But I can say that even if you make it without cream cheese, it's still pretty much amazing.
Smoked Salmon Hash
2 smoked salmon fillet
1 pound of yellow potatoes
1/4 tsp. chili powder
1/2 tsp. parsley
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
salt and pepper, to taste
2-4 ounces cream cheese
Scrub the potatoes and chop them into bite-size pieces along with the onion. Drizzle a bit of oil in a skillet, turn the heat up to medium and pan-fry the potatoes for about 5 minutes. Add in onion and spices. Continue cooking until the potatoes are golden brown and tender. Use a fork or your fingers to break the salmon into chunks. Add them to the skillet a couple minutes before you're ready to serve.
Meanwhile, fill a pot with about four inches of water. Bring to a really low boil (the bubbles should mostly be at the bottom and edges of the pot) and slowly break each egg into the water. If the water is boiling too hard it will break the egg whites up before they have time to set so keep an eye on it. Allow the eggs to poach until the tops become completely white - about 3-5 minutes depending on how cooked you want them - but the yolks are still runny.
Spread cream cheese onto the middle of your plates. Spoon the hot hash on top and finish it off with two poached eggs.