All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is my kitchen – where I attempt to make the magic happen.
I am VERY lucky because it is huge & I designed it myself 16 years ago & it serves me extremely well. It is a very inspiring place to hang out & in the 16 years I have lived here – I have collected nearly every cooking thingamajiggy you can imagine. But the dish I present to you today requires only the basics. A working stove & oven, a roasting pan & a frying pan. If you are not a confident cook but you want to try one of my dishes, I would recommend this one highly – just maybe substituting fried eggs for poached.
This dish is so delicious, I was astounded. I came up with it because I was hunting for new things to do with hominy – things that would not involve a ton of cheese. Hominy seems most often used for breakfast scramble kinds of things and pozole (a traditional Mexican soup – which I will also attempt soon). I am also still a tad fixated on the idea of poached eggs on things, probably because I haven’t yet mastered the art of poaching eggs nor have I gotten one of those glorious shots of dripping, oozing yolks bleeding yellow onto plates. Another reason this dish was a perfect choice last night is because I had roasted a hunk of salmon & dressed it with lemon & dill but I didn’t like how it looked – so I couldn’t use it for the blog. See? Here it is:
Not so impressive to look at. Salmon is cooked when the white fat in it bubbles to the surface. I tried to wipe it away to make a prettier presentation – but I still didn’t like how it looked enough to post it here as a stand-alone recipe. Monomaniacally obsessed with only making foods I can use for this blog, I didn’t want to eat that salmon as it was (though it was delicious) because it seemed like a waste of a great blog opportunity. So – I wrapped it up & left it in the fridge until I figured something out.
This dish could be made with any meat, leftover or otherwise, or without the poached egg. Lord knows, I ate half the friggin’ potatoes I’d made by simply grabbing a bit every time I passed the stove because they were delicious! Same with the cold salmon. But when I tasted it all together with that egg yolk blended in – I was blown away. The potatoes were savory & delicious & the hominy added the nicest little crunch. The salmon (which was just a bullshit piece of frozen fish from Trader Joe’s) was clean & fresh & the egg was rich & decadent. Oh! And some totally unnecessary $5 micro kale! This dish is one of my favorite inventions ever. And – except for the egg poaching – it is EASY! If poaching the egg intimidates you, maybe fry them instead, but definitely try this dish. I had it for dinner but it would make an amazing brunch option, too. You can roast both the salmon & potatoes up to a day ahead & just assemble it last minute. It is a genuinely easy dish with a few easy-to-find ingredients. Try it! Oh! And here is a great idea to serve with it! This is equal parts chardonnay & frozen berries – blended. YUM! The perfect pre-workout smoothie!
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Roasted Salmon & Potato Hash with Hominy & Poached Egg
feeds between 2-4 depending on your appetites
2 eggs per person being served
2 yellow potatoes – cubed
5-6 red potatoes (or any other potato combo you desire) – cubed
1 medium onion – diced
1/2 lb salmon
2 tsp dry thyme
2 jalapenos – seeded & diced (optional)
1 cup hominy – or the full can
S&P to taste
Dill or parsley – chopped – as garnish
Preheat the oven to 450.
Blend a TBS or so of butter with a TBS or so of olive oil & smear some onto your salmon. Sprinkle with S&P. Cook the salmon about 10 minutes – maybe more, maybe less, depending on how thick yours is. Salmon is ready when the fat bubbles to the surface. Remove from heat, squeeze some lemon juice onto it, cut it up into cubes so it cools faster & doesn’t continue to cook & set aside.
Toss the cubed potatoes in about 2 TBS olive oil & season with thyme and S&P. Roast at 450, stirring every ten minutes, for 30 minutes or more or until golden. Remove from heat & set aside.
In a frying pan, heat 2 TBS olive oil & saute the onion & jalapeno until the onion softens & is translucent. Add the potatoes & hominy & heat through.
Add more S&P if you think it needs it. In the last minute before you serve the hash, add the salmon & cook it just until it is warmed. Do not overcook the salmon. Set aside on low heat while you poach or fry the eggs. HERE are some tutorials on poaching.
To serve, simply arrange some hash on each plate, top with your eggs & some dill or parsley & fresh ground pepper. Devour!
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