Salmon With Yukon Gold Hash Browns Recipe 55 Recipes

SALMON WITH YUKON GOLD HASH BROWNS RECIPE - (5/5)

Steps:

• Heat a griddle to medium high heat. Cut the Salmon into individual servings. Grate the Yukon Gold Potatoes. I leave the skin on, just scrub it clean. Dump shredded potatoes on a clean towel, roll up and wring out as much liquid as possible. Put Olive Oil and butter together on Hot griddle. With half of Potatoes, create a layer of shredded yukon gold potato in shape of each slice of salmon. Layer with one portion of uncooked salmon. Season with Salt Pepper and Basil. Top with remaining Yukon Gold Potatoes. Cook on griddle until salmon looks "half cooked" and hashbrowns are perfectly crispy and brown. Flip as a unit and add a little more oil and butter. Season again with Salt/Pepper. When second side of potatoes are crisp, then salmon is done. Serve.

GOLDEN HASH BROWNS

Steps:

• Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
• Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.

SALMON POTATO HASH

Steps:

• Preheat oven to 300 degrees F.
• For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
• For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
• Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
• Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
• For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
• For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
• Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.