Ingredients

The following ingredients have 4 Servings
  • 1 pound skin-on yellow potatoes
  • 2 10-ounces packages Morey’s Seasoned Grill Atlantic Salmon
  • 2 ounces pancetta, finely diced
  • 4 tablespoons butter, divided
  • ½ cup diced scallions, whites only
  • ¾ cup green bell pepper, diced small
  • 2 tablespoons minced fresh chives, plus more for garnish
  • ¼ cup capers, drained well
  • ½ teaspoon kosher salt
  • Few grinds black pepper
  • 4 fresh whole eggs
  • 1 tablespoon white vinegar

Instruction

  • Cover the potatoes with water in a medium pot and bring to a boil. Cook on a medium boil for 20-25 minutes or until fork tender.
  • While potatoes are cooking, remove Morey’s Seasoned Grill Atlantic Salmon from package. Place skin down on a cutting board. With a sharp long knife, run blade between salmon and skin and discard skin. Cut salmon into bite sized cubes and set aside.
  • Once potatoes are done, drain and remove skin. Cut potatoes into bite sized pieces and set aside.
  • In a large non-stick skillet, place two tablespoons of butter and pancetta and cook over medium high heat for about 4 minutes or until the pancetta is crisp.
  • Reduce heat to medium, add the scallions and green pepper and cook for about three minutes.
  • Add chives, capers, salt, pepper and remaining butter.
  • While the butter is melting, prepare to make the poached eggs by filling a separate large skillet ¾ full with water plus one tablespoon of white vinegar. Heat just until the water starts to bubble. Keep at a low simmer.
  • Crack the four eggs into four small ramekins and hold.
  • Once butter has melted, add potatoes and cook over medium until they start to crisp on the bottom, about five minutes.
  • Add salmon and with a spatula, gently turn and flip so that the salmon is mixed in with the other ingredients.
  • Cook for about two minutes and with the spatula, gently lift and turn to cook the other side. The mixture will be loose so it will take a few times to flip all of the ingredients. Don’t expect to do this step all at once.
  • Cook just until the salmon is cooked and a light crust has formed on the bottom.
  • Once you flip the salmon, place the four eggs into the hot water and cook until perfectly poached, about 3 minutes for runny yolks. Remove from pan with a slotted spoon and place on a dish towel to drain.
  • Remove both pans from heat.
  • To serve, use a spatula to remove each portion of hash to serving dishes then top with a poached egg.
  • Sprinkle the tops with minced chives and serve.