Try some fish for breakfast with a hearty helping of Salmon Hash!

Multnomah Falls, Oregon 2019

It’s been cold and/or rainy here for the past several days. Cold, early mornings ignite a crave for warm, hearty breakfasts. I got to thinking about last spring’s trip to Oregon.  The wife and I left Portland well before sunrise in attempt to have an uncrowded experience at Multnomah Falls. The early departure definitely paid off.  We had been up and down the trail with plenty of pictures before the crowd really started to emerge.  It was cold and misty, so we decided to grab breakfast at the Lodge before hitting the other nearby trials.  

My wife’s sweet tooth found luxury in their silver dollar pancakes (with marionberries) and I went with the smoked salmon hash. The portions were filling, to say the least. 

Salmon hash and the Trailblazer at Multnomah Falls Lodge

Until that time, from what I remember at least,  I had never had salmon for breakfast.  Crabs Benedict and lobster omelettes? Sure! Never salmon, though.  I am glad I did because it was delicious! As much as I would like to up and fly to Oregon every time I got the itch, it’s just not feasible.  So, here we are again, I tried to bring part of it back with me to the kitchen.  While I recommend (highly) to experience the location, and other parts of the Pacific Northwest, for yourself; if you’re curious about sizzling salmon first thing in the morning, give this a go.

The Fish & Potatoes

If you prefer to cook your own salmon, by all means, please do.  Canned red salmon also works. The main point is to flake the fish into small/medium size chunks.  Large chunks: 1) make it harder to hold the hash browns together 2) help prevent or minimize “separate” bites as if you were eating a fillet with potatoes.  

Similar to the salmon, a bag of pre-shredded potatoes will work and makes the preparation easier (overall). However, if you prefer to shred your own, there are a couple of important things that you need to know (not covered in recipe below).  Trust me, it’s not as simple as shredding potatoes and throwing them into the skillet.  Tried that, they weren’t very good, and nobody likes to eat things that aren’t very good.  (FYI, “They’re okay” and “they’re not that bad”, means they’re not good and you need to do something different……for everyone.) So, ensure the potatoes are rinsed thoroughly until the water runs clear, indicating that the starches have been removed. After they are thoroughly rinsed, spread them over a clean towel and press/pat with another towel.  Paper towels can work, but it takes a large amount and should be considered as a last resort. Then you are ready to start cooking!

Salmon Hash

Print

Ingredients

• 8 oz red salmon
• 2 eggs (optional)
• 1 lb of shredded potatoes (russet)
• 1/2 cup shredded cheddar cheese
• 2 green onion stalks
• 1/2 stick of butter
• salt and pepper to taste

Instructions

1. Chop the green onions, discarding the bulb.
2. Combine the potatoes, salmon, green onions (save some for garnish), and cheese in a bowl. Mix well. Be careful with the cheese......the more you add, the more of a (negative) impact it has on how your hash browns result.
3. Clarify the butter by melting it in a saucepan or pot. Bring the butter to a boil over medium-low heat and allow the fat to form a foam on the top. Carefully scrape as much foam off as you can without sacrificing butter. Remove from heat. Using a coffee filter or cheese cloth, strain the remainder of the liquid. Now, you have clarified butter.
4. Heat clarified butter in a cast iron skillet over medium heat. Firmly press a "patty", or patties, of the hash mixture that is approximately 1" thick. Place into the skillet and cover for about five minutes, or until the bottom is crisp and golden.
5. Flip the hash brown and cook the other side. Cooking for approximately 3-5 minutes, with the last minute or two uncovered.
6. Serve with two fried eggs (prepared to your liking) over the top and garnish with the remaining green onions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 80mgSodium: 667mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 18g