One of our all-time favorite breakfasts we’ve had was at the Abeja Inn during our 10th Anniversary get away. The inn keeper made this scrumptious Smoked Salmon Hash with Poached egg and Horseradish cream. Just thinking of it makes me hungry.
As the Bears-Seahawks game Sunday was at 10:00 a.m. (our normal Sunday breakfast time) we decided to do breakfast instead of the more typical football fare. And since T’s dad was coming we decided to again replicate this dish that we were fairly certain he’d enjoy as well. Since we didn’t really have a recipe we just winged it a bit, which means we didn’t really do accurate measurements but this is what we did:
The Larsen Version of Abeja’s Smoked Salmon Hash with Poached egg and Horseradish cream
· In cast iron skillet fry quartered baby Yukon & red potatoes
· Add diced white onion (approx. 1 cup)
· Add diced garlic (3-4 cloves, we like garlic)
· Season with salt & pepper and cook until crispy on outside & soft on inside.
· While potatoes cook simmer approx. 1 cup heavy cream with approx. ¼ prepared horseradish cream. Simmer until thickened. Chop a bunch of chives.
· Poach 1 egg per serving.
· Add chunks of smoked salmon to potatoes; cook just long enough to heat salmon.
Plate potatoes with salmon. Top with 1 poached egg per plate. Add cream sauce over egg and sprinkle with chopped chives.
|As usual my amateur photography doesn't do the dish much justice|
|T's Dad was delighted with the dish even though he was actually routing for the Seahawks.|