| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfast-b, Carolyn, Reg1, 1apr96 |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 1 |
md |
Red onion;, finely chopped |
| 1 |
ts |
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 |
ts |
Fresh lemon juice |
| 1 |
tb |
Prepared horseradish |
| 1 |
tb |
Finely chopped fresh parsley |
|
|
Salt & freshly ground pepper |
| 1/4 |
c |
Sour cream |
| 2 |
|
Scallions; finely chopped |
INSTRUCTIONS
FOR THE HASH
FOR THE GARNISH
1. 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.
2. 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.
3. 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.
4. 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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