It's all coming together, though it seems painfully slow. The weather has been different this year, much cooler. Our garden is almost planted, most of the the herbs are in and we have purchased our first whole fish of the summer, a Chinook salmon. Last year we befriended a fisherman at the dock and he introduced us to the idea of filleting our own fish. There are many benefits to purching a whole fish; besides the obvious price and freshness, you can fillet it as you prefer. We like to cut out both steaks and fillets. We also scrape the bone, and I use these bits for a salmon hash.
Pictures are of the docks and bay area of Newport, Oregon,where we go to purchase our fish.
I have had several variations of this dish while dining in town. Every restaurant has there own special version for breakfast. Today this recipe is based mostly on the fresh salmon we had and the simple ingredients on hand. Once again fresh and wild is always more delicious.
2 tablespoons canola oil
1 pound Yukon potatoes (peel and chop in 1/2 inch dice)
1 medium onion (chopped)
1 red bell pepper (chopped)
2 cloves garlic (chopped)
2 green onions (sliced)
1 teaspoon parsley (chopped)
2 eggs (fried)
Salt and pepper to taste
Preheat oven to 400°.
In a large heavy fry pan cook chopped potatoes in a cup of water or so until semi-soft about 6 to 8 minutes. Drain water and remove from pan. On medium high heat add oil, when hot add in potatoes, cook on one side about 10 minutes until browned and able to turn easily, turn potatoes over, then put into oven. Brown and remove from oven after another 10 to 12 minutes.
In the meantime, saute onions and bell peppers until soft, add garlic and green onions. Add in browned potatoes. Saute together, Add parsley. Remove to separate plates. Add more oil if needed, fry eggs to your liking and top hash. Salt and pepper to taste. Enjoy!