4 medium Yukon gold potatoes, about 1.5 pounds
1/2 a medium sweet onion - diced
3 tbsp neutral oil
1 tsp creole or blackened seasoning
1 6oz tin smoked or regular salmon
1/2 tsp kosher
1 egg yolk
1tbsp lemon juice
8 tbsp butter
1/2 tsp cajun or blackening seasoning
1-2 tbsp hot water
Salt to taste
For the hash -
Poke the potatoes with a fork then microwave them for 1.5 to 2 minutes on each side, so they are partially cooked but not completely soft.
Once the potatoes have cooled slightly cut them into 1/2 inch dice.
Heat a large skillet over medium heat. Once its hot add the oil and then the potatoes and onions. Season them with the creole seasoning and the salt. Cook the potatoes and the onions, flipping occasionally, until they are browned and crispy on all sides. Remove from the heat and gently stir in the salmon.
For the hollandaise -
You can make this recipe in a regular blender or with an immersion blender.
Melt the butter in a small sauce pan, set aside to cool just slightly.
Add the egg yolk, lemon juice, and seasoning to the blender and blend together. With the blender running slowly stream in the butter and blend until combined and thickened. If your sauce is too thick add hot water 1 tbsp at a time until it reaches a pourable consistency. Season with salt to taste.
If you are using an immersion blender, add the egg yolk, lemon juice and seasoning to a pint sized mason jar, blend to combine. With the immersion blender running slowly stream in the butter until combined and thickened. Blend in 1-2 T hot water to adjust the consistency. Season with salt to taste.
This recipe can be doubled if you want extra sauce
To serve -
Divide the hash between 4 plates, top each hash with 2 eggs, fried or cooked to your liking, top the eggs and the hash with the hollandaise.
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