Roasted Salmon & Potato Hash with Hominy & Poached Egg


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

olive oil


2 jalapenos - seeded & diced (optional)

1 cup hominy - or the full can

1/2 lemon

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!