Smoked Salmon Hash w/ a Baked Egg and Fried Basil

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:

Eggs

Olive Oil

Potatoes

Parmesan Cheese

Basil

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

Serves:  4

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

4 Eggs

Directions:

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?

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

The 5 Ingredients for the Challenge: Potatoes, Parmesan, Basil, Olive Oil, and Eggs. MMM

Sizzlin' Basil

Sizzlin’ Basil

Set aside your fried basil for later... okay maybe snitch one... and make a few extra while you're at it. :)

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!

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.

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.

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.

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.

The beautiful finished product. Wow.

Close Up!

Close Up!

Seriously... nom nom nom

Seriously… nom nom nom

 

I LOVE me some runny yolk.  On anything... seriously.  Wow.

I LOVE me some runny yolk. On anything… seriously. Wow.

Smoked Salmon Hash

 

 

 

One-Pan Hash Brown Breakfast

OMG!  I made the actual best breakfast ever this weekend, and no one was there to witness it! I recently bought a bag of Trader Joe’s Shredded Hash Browns and I’m lovin’ it.  They are reallllly easy to work with.  The ingredients on the bag?  Potatoes.  That’s all!  It is really nice to have the potatoes pre-shredded.  It’s also really cheap.

After my Saturday morning workout, I come home starving.  I like making smoothies or having some yogurt, but on this particular day I was famished… and nothing light was going to do the trick.

I took out the hash browns, some bacon, eggs, and shredded cheese and went to work.

One-Pan Hash Brown Breakfast

Recipe by:  It’s Good to be the Cook

Serves: 1

Ingredients:

1 Tablespoon Oil (you can use Olive Oil but I’ve been using Sunflower Seed Oil)

1 Cup – 1.5 Cups Shredded Hash Browns (I used TJ’s frozen, or you can make your own)

1/2 Onion, sliced or chopped thin

Sea Salt, Black Pepper, and Smoked Paprika

2 Slices Bacon, cooked

2 Eggs

1/4 Cup Shredded Cheese (I used Red. Fat White Cheddar)

Directions:

1.  Heat the oil over medium-high in a small sized non-stick skillet.  Mix the hash browns and chopped onion together.  Add the frozen hash brown mix to the pan.  Arrange so they are covering the bottom of the pan evenly.  Season with salt, pepper, and smoked paprika.

2.  Let the potatoes be for 5 minutes or longer, until they start to brown on the bottom.  Flip the potatoes (which should now have taken the shape of the pan, almost like a pancake) so you can cook the top side.

3.  Add the bacon.  *I had microwaved mine which makes it really crispy.  If you don’t want to do that, you can fry up the bacon in the pan first, remove- leaving the bacon grease, and only use 1/2 Tablespoon of Oil.  Add the shredded cheese.

4.  Crack one egg at a time over the potatoes.  Cover the pan and let cook.  After about 4 minutes, check on the eggs and slide out of the pan once the egg whites are white and cooked through.

After it was flipped

This was soooooo yummy.  I’m totally into Smoked Paprika now, and it tasted fabulous with the potatoes.  I only discovered Smoked Paprika because TJ’s started selling it ($1.99 I believe btw)… and i love it.  It gives everything a smoked flavor, and almost makes it taste like it came right of a BBQ!  It also helped give the potatoes a really nice looking darker color when they were done cooking.

At first I was bummed the egg didn’t stay completely on the potatoes, but it didn’t matter in the end! SO GOOD!

The eggs cooked perfectly, which is so hard for me to master.  Cooking them ontop of the potatoes, rather than directly on the hot pan prevented the egg whites from being overcooked, while covering the pan helped create steam which allowed the whites cook all the way through without having to flip them.

Look at this amazing bite! I loooooove black pepper, if you couldn’t tell!

Trader Joe’s Shredded Hash Browns

It’s been a while since I’ve introduced you to a new TJ’s item.  These frozen potatoes are so amazing, I had to break out and make a new post!

So, I’m not sure what makes THESE frozen potatoes different than most other frozen potatoes, but what I do know… is that they are delicious.  SO: I looked it up on TJ’s website after writing this… here is what makes them so special:

… is made without artificial ingredients, preservatives or partially hydrogenated oils.

Perfecting hash browns has been a goal of Dave and I for years.  Every time we’re motivated enough to make a nice big breakfast on the weekends, we try a different way to hash-brown.  We’ve sliced them thin like chips, we’ve chopped them up into chunks, and we’ve even shredded our own potatoes, but it never works well.  They end up in a huge clump, not crispy, too crispy, too greasy, etc.

With these potatoes, we made the perfect hash browns this weekend.  I’m telling you, perfect.  All I had to do was heat up my new cast-iron skillet, add some Sunflower Seed Oil (you can use any kind, but this is the new one I have… from TJ’s actually!) heat it up & add the potatoes w/ some salt and pepper.

The key here is to let the potatoes be.  Don’t move them around, don’t chop them up… just let them cook.  Once the bottom is nice and crispy, flip them around and cook the other side.  That’s all you need to do.  They turned out freakin’ fantastic.

I give these an A+!  OH, I forgot to mention… they’re only $1.69 for a 20oz bag!

Yummy!

There they are all crisped-up on the left side. We had a delicious breakfast with a tomato omelet, bacon, and some fresh multi-grain french bread!