Feel like Sup/fast? Smoked Salmon Hash with Chive Sour Cream

16 May

One of my favourite brunch meals is a Smoked Salmon Benedict . . . with fried potatoes that I slosh through the Hollandaise sauce. Eggs Benny are a splurge (on both calorie and cholesterol scales). If, however, I ate Eggs Benedict for supper I wouldn’t have a hope of burning any of it off before bedtime.

I know lots of singles “have breakfast” for supper. By that they mean a bowl of cereal and milk. Can you hear me tskking? The entire purpose of Savvy Single Suppers is to prove that singles can have delicious, nutritious, speedy meals when you take a bit of time to make it happen.

Smoked Salmon Hash with Poached Egg and Chive Sour Cream.

Smoked Salmon Hash with Poached Egg and Chive Sour Cream.

If you’re really keen to enjoy breakfast foods for supper, here’s a great-tasting meal to try. Smoked Salmon Hash with Chive Sour Cream (290 calories) topped with a poached egg (75 calories) offers the same flavours as Eggs Benedict at about half the calories and half the fat. Complete your meal with a salad of mixed young greens.

Supper is ready in 30 minutes. Think of it as 15 minutes per serving. This Fine Cooking Meals in Minutes recipe suggests a small, 1/2″ dice for the raw potatoes, but if you have left-over boiled potatoes, you can have this dish ready in half the time.

Diced red-skinned potatoes, chopped onion and finely diced green pepper.

Diced red-skinned potatoes, chopped onion and finely diced green pepper.

SMOKED SALMON HASH with Chive Sour Cream                   Serves: 2

Ingredients:

  • 1.5 Tbsp (22.5 mL)                       extra-virgin olive oil
  • 2 medium                                      red-skinned potatoes, cut in 1/2″ dice
  • 1 small                                            yellow onion, roughly chopped
  • 1/2 small                                        green pepper, finely chopped
  • to taste                                            salt & pepper
  • 1/3 cup (75 mL)                            sour cream
  • 1 Tbsp (15 mL)                              fresh chives, thinly sliced
  • 1 Tbsp (15 mL)                              fresh lemon juice, in 2 parts
  • 1/4 tsp (1 mL)                                Dijon mustard
  • 7 oz (200 g)                                    hot smoked salmon fillet, skinned and          broken into large flakes (about 1/2 cup)

Instructions:

1.     Put a lidded pot of water or egg poacher pan with water on to boil. Reduce heat and keep at the ready to use in the last 10 minutes of the recipe.

2.     Heat 3/4 tablespoon of the oil in a 10″ non-stick skillet over Medium-High heat. Add the potatoes, onions, bell pepper and 1/4 teaspoon ground black pepper (and 1/2 teaspoon of salt, optional) to the skillet. Cook for 10 minutes, stirring often until the potatoes and onions are golden brown.

Cook over medium-high heat in EVOO for 10 minutes.

Cook over medium-high heat in EVOO for 10 minutes.

3.     Reduce the heat to medium and continue cooking, stirring for another 15 minutes until the potatoes are tender. Taste and adjust salt and pepper as desired.

4.     While the potatoes cook, combine the sour cream, Dijon mustard, 1/2 tablespoon of chopped chives, 1/2 tablespoon of lemon juice, dash of salt and pepper in a small bowl, stirring well. Set aside.

Combine sour cream, chopped chives, Dijon mustard and lemon juice.

Combine sour cream, chopped chives, Dijon mustard and lemon juice.

5.     With about 5 minutes of time left to cook the potatoes, turn up the heat under the pot or pan of water for poaching the eggs. Spray egg cup with oil, crack an egg into it and set to poach to your desired level.

Poach an egg.

Poach an egg in an amazing Lee Valley Tools egg poaching ‘pod’. (See link above.)

6.     When the potatoes are tender, fold in the chopped smoked salmon and the remaining 1/2 tablespoon of lemon juice. Stir, cooking, until the salmon heats through, about 2 minutes more.

Fold  in roughly chopped smoked salmon, splash of lemon juice and heat through.

Fold in roughly chopped smoked salmon, splash of lemon juice and heat through.

7.     Transfer one portion of hash to a dinner plate, garnish with 1/2 of the remaining chives and half of the sour cream mixture. Slide the freshly poached egg on top. Enjoy with a robust cup of freshly brewed coffee or a glass of sparkling wine. Or both!

Top hash with poached egg. Garnish with chives and sour cream mix.

Top hash with poached egg. Garnish with chives and sour cream mix.

Second Meal: Refrigerate the second serving of hash and the bowl of remaining sour cream. Over Medium-Low, gently reheat the hash in a small skillet. Poach an egg. Serve as above.

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