| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
1apr96, Breakfast-b, Carolyn, Reg1 |
4 |
Servings |
INGREDIENTS
| 6 |
T |
Unsalted butter |
| 1 |
|
Red onion, finely chopped |
| 1 |
t |
Garlic, finely chopped |
| 3 |
c |
Cooked, peeled & shredded |
|
|
russet potatoes |
| 1 3/4 |
lb |
Smoked salmon, skinned |
|
|
boned & flaked |
| 1/2 |
c |
Sour cream |
| 1 |
t |
Fresh lemon juice |
| 1 |
T |
Prepared horseradish |
| 1 |
T |
Finely chopped fresh parsley |
|
|
Salt & freshly ground pepper |
| 1/4 |
c |
Sour cream |
| 2 |
|
Scallions, finely chopped |
INSTRUCTIONS
To make the hash, melt 3 Tbsp of the butter in a heavy skillet over
medium heat. When the butter melts, add the onion and saute until
still slightly crunchy, about 3 to 5 minutes. Add the garlic and saute
lightly for 1 minute. Remove the onion and garlic from the pan, and
set aside. In the same skillet, place the remaining 3 tablespoons
butter and the potatoes. Cook until the edges begin to crisp, about 5
minutes. Remove from the heat. Place the salmon in a bowl, add the
sauteed onions and garlic, cooked potatoes, sour cream, lemon juice,
horseradish and parsley. Season to taste with salt and pepper. Mix
well but do not pack the mixture. Return the mixture to the skillet
and cook, tossing gently to prevent the contents from sticking to the
pan, until heated through, about 5 minutes. Remove to a warm plate.
Garnish the hash with the sour cream, sprinkle with the scallions, and
serve. Breakfast/Brunch Reg 1 shared by Carolyn Nahme, Washington USA
Recipe by: Cuisine of the Rain, Karen Brooks Posted to MC-Recipe
Digest by "Judy Zegke" <judyz@worldnet.att.net> on Apr 4, 1998
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