We start with a beautiful mix of peppers and onions, then launch it to greatness with smoked salmon, local hot sauce, cream cheese and a soft boiled egg on buttered artisan toast. You can sub locally foraged mushrooms for the salmon for a vegetarian twist. Either way, we think you’ll be making this dish on repeat after your first delicious bite.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 15 min.
Allergens: wheat (can sub GF bread)
Diet: GF (use GF bread)
Ingredients
- 4 T butter, divided (We use Nancy’s)
- 2 T Durant extra virgin olive oil
- 1 yellow onion, diced
- 1 each red and yellow bell peppers, diced
- 1 T hot sauce (we use Green Cobra)
- 8 oz. smoked Coho or sockeye salmon, broken into bite sized pieces
- Pinch each salt and black pepper
- 4 oz. cream cheese, chilled, cut into small pieces
- ¼ c green onions chopped
- 1 T dill chopped
- 4 soft boiled eggs (or sub poached or fried)
- 4 slices rustic bread, lightly toasted and buttered
Steps
- In large skillet over medium heat, warm 2 T butter and oil. Add onion and peppers and cook 4 min. stirring occasionally.
- Stir in hot sauce, smoked salmon, green onions and salt/pepper to taste.
- Add cream cheese in small pieces. Cover pan and cook 3 min to warm through and melt cheese (or transfer hash uncovered to oven under preheated broiler 1-2 minutes until cheese is golden and melted). Remove from heat and keep warm.
- Have ready 4 soft boiled eggs: cover eggs in cold water, bring to a boil and cook 4 min for soft yolks, 5 min. for semi soft. Immediately transfer to cold running water and peel when cool enough to handle (do not chill). Reserve.
- Lightly toast buttered bread slices (broiler works well, watch closely). Arrange on four plates. Top each with hash and a warm egg cut in half. Garnish with more green onion and dill.
