Please excuse the interruption of this month’s Low-Carb menu, and allow me to introduce today’s post… Smoked Salmon Hash w/ a Baked Egg and Fried Basil. What a mouthful!
One It’s Good to be the Cook’s awesome twitter followers @StephanieMcSher recommended I try to enter Fabio’s Kitchen Academy Challenge. Wait a second Stephanie… Fabio? As in Fabio, my all-time FAVORITE Top Chef contestant?! AHHH! I had to check this out.
The Contest- Create a dish using (not exclusively) the following five ingredients:
Oh, there’s one small tiny little factor… the challenge for November ends in ONE DAY! I put my thinking cap on and started brainstorming. After tearing up Trader Joe’s like the Tasmanian Devil in a Looney Tunes Short, I bought what I needed and headed home to get cookin’.
Smoked Salmon Hash w/ a Baked Egg and Fried Basil
Recipe by: It’s Good to be the Cook
What you’ll need:
3 Russet Potatoes, peeled
1 Sweet Onion
Olive Oil (you’ll need enough to cover the bottom of a large pan + a little bit more for drizzling)
1 Tablespoon Minced Garlic
1 Package Smoked Salmon, maybe 8oz (I used Trader Joe’s Smoked Salmon Pieces since it was going to be cut up anyway!)
Fresh Basil (1/2 cup Chopped plus 8 leaves)
1/2 Cup Panko Bread Crumbs
Fresh Parmesan Cheese, grated (1/2 Cup or less)
Sea Salt, Black Pepper, and Smoked Paprika
1. Pre-heat the oven to 450. Cut the Potatoes into small cubes, as evenly as possible. Throw them into a big bowl with a few shakes of salt and cold water. Soak for at least 10 minutes to remove some of the starch. Drain and place on a few papertowels to pat off as much water as possible. Meanwhile, chop the onion and chop the smoked salmon.
2. Meanwhile, heat enough Olive Oil to coat the bottom of a large non-stick skillet (with high sides if possible). Once the oil is hot enough (test with a drop of water), place the Fresh Basil Leaves in the oil. Let frizzle in the oil for 30 seconds, then using tongs, flip the basil over and cook for another 30 seconds on that side. Remove to a paper towel and sprinkle with sea salt.
3. Using the basil oil, dump the soaked then drained and dried potato chunks into the oil (carefully!). Add a sprinkle of Sea Salt, a few grinds of Black Pepper, and a few shakes of Smoked Paprika (will give it GREAT flavor and color!). Leave the potatoes alone frying in the oil for about 5 minutes, then flip/stir and add the onion right ontop. Cook for another 5 minutes. Flip/stir. Add garlic , flip/stir again.
4. Test a chunk of potato with a fork. It should go in very easily, but taste it to make sure it’s cooked and also for seasoning, you probably need to add a bit more salt (be careful, you’re going to add salty smoked salmon so don’t oversalt).
5. Once the potatoes are cooked but not browning, add a handful of chopped basil (between 1/4 cup – 1/2 cup, reserving some for garnish) and your chopped Smoked Salmon. Flip and stir. Now you’re going to want to leave it be for 5 minutes to let the cooked potato mixture brown and get a little crispy. Flip/Stir and wait again for 5 minutes for the next side to brown up. Once it’s reached your desired crispiness, take the entire mixture and drain in a colander to remove extra grease.
6. Prepare individual ramekins, crocks or a baking dish* with non-stick spray. Spoon the drained salmon/potato mixture into the dishes. Sprinkle a small coating of Panko Bread Crumbs onto the top (don’t overdo it!). Next, grate some fresh Parmesan Cheese ontop to fully coat the top of the surface. Season with Sea Salt, Black Pepper, a sprinkle of Fresh Basil, and a pinch of Smoked Paprika.
7. Using a spoon, make a small indentation or divot into the center of the surface. Crack an Egg into a separate dish, then pour onto the top into the divot. This will keep the egg in place. Spray with a touch of Olive Oil. Place in the oven for about 10 minutes, checking after 5. Keep in the oven until the whites are fully cooked (they will appear WHITE instead of clear).
8. Carefully remove the ramekins or baking dish once the egg whites are cooked (leave in longer if you don’t want a runny yolk). Top with 2 of the reserved Fried Basil Leaves and serve hot!
WHEW!!!!!!!!!! I know it’s a LOT of steps, but it really is easy and sooooo worth it. This recipe passed not only the Boyfriend Dave test, but the Mom and Sister test too. The flavors of this dish are so warm with the smoky Paprika and Salmon. I also loved how the potatoes were nice and soft against the crispy Panko/Parmesan topping and the crunchy Fried Basil. YUM!
So, there you have it- my very first entry into TC Fan Favorite Fabio’s Kitchen Academy Challenge! Now it’s up to you to help me win when the recipes are posted on Fabio’s Pinterest. Stay tuned for info on how to help me win!!!
Could he get more adorable?
Check out Fabio’s Kitchen Academy Challenge Here!
Now, time for some serious food porn… MMMMMMMMM!
The 5 Ingredients for the Challenge: Potatoes, Parmesan, Basil, Olive Oil, and Eggs. MMM
Set aside your fried basil for later… okay maybe snitch one… and make a few extra while you’re at it.
This is the size I got my potatoes down to, thanks to my brand new knife What a lifesaver!
Here we are with the fried potatoes, onion, garlic, basil, and smoked salmon. Right now I’m letting it sit to get a little crispy and browned.
This picture is of the SS Hash in my individual baking dish topped with the Panko and Parm.
I also made a batch of the hash without the egg to be split into 3 for my family. For this version, I fried up eggs on the stove and topped each individual serving.
The beautiful finished product. Wow.
Seriously… nom nom nom
I LOVE me some runny yolk. On anything… seriously. Wow.