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Author Notes: I love-love-love breakfast. I treasure little restaurants where you can get breakfast all day, and my favorite venue for entertaining is brunch. This dish came about because i bought caviar to use in hors d'ouevres for the Super Bowl and then spent that day and night in the hospital. Recipe browsing yielded a smoked salmon hash that I adapted, and it went from there. This would work with all manner of eggs, but my personal preference is over easy. And it should definitely be served with mimosas. —Kayb
- 2 medium redskin potatos
- 4 ounces smoked salmon
- 3 tablespoons diced shallots
- 1/4 teaspoon white pepper
- 3 eggs; 1 beaten
- 2 tablespoons chopped fresh chives
- 1/4 cup heavy cream
- 1 pinch ground mustard
- 1-2 tablespoons butter
- 4 tablespoons creme fraiche
- 2 tablespoons caviar
- Sweat shallots in butter until translucent. Set aside. Peel and quarter potatos; boil 5-8 minutes, until firm-tender. Drain, cool and dice. Flake salmon. Combine shallots, salmon, potatos, chives, white pepper and dry mustard with beaten egg and cream.
- Return mixture to the shallot pan and, with spatula, divide in half and shape into rough, loose patties. Cook over medium high heat until brown and crispy, flip and brown other side.You may need to add more butter. Remove to serving plates and keep warm.
- Cook eggs as you choose (over easy, scrambled, poached, boiled and sliced) and place atop hash.
- Top with creme fraiche and caviar. Serve with fresh fruit and mimosas.