Salmon, Bacon and Potato Hash

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When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy.

You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more.

Since I was about to have overnight company, my leftover salmon made me think of potato hash with bacon and eggs for a breakfast offering. Hash isn’t terribly pretty, and I don’t even like the word “hash,” but boy, is it good made with smoked salmon and bacon.

Options for eggs include serving poached or fried eggs with the hash, or cooking the eggs inside the hash, like you would with shakshuka. It all works, and it’s all good!
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This hash is really yummy with leftover lox or grilled salmon as well.

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Potato Hash with Bacon and Smoked Salmon
Serves 2

2 salmon steaks, hot-smoked or grilled
2 Russet potatoes
4 slices bacon, diced
2 shallots, finely chopped
Salt
Pepper
2-4 Eggs
Chopped green onions, chives, or parsley

Remove the skin from the salmon and break it in to small pieces; set aside at room temperature.
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Scrub the potatoes. This is the brush I use; I prefer unpeeled potatoes.
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Coarsely grate them and place on paper towels to absorb excess moisture.
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In a large, non-stick skillet over medium-high heat, begin to cook the bacon. Add a little olive oil if the bacon isn’t extremely fatty. After a few minutes, add the shallots.
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When the bacon and shallots have mostly cooked, add the potatoes. Lift them gently with a non-stick spatula to gently mix the potatoes with the bacon and shallots. Season well with salt and pepper.
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Raise the heat to brown the bottom of the grated potatoes. Cook them for at least 5 minutes.

Using the spatula, turn over the potato hash until the raw part is on the bottom. Season again. It doesn’t matter that you’re tossing the hash around. This isn’t a rösti that will come out in one piece.
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After the potatoes have browned, lower the heat slightly to ensure cooking the potatoes all the way through.

Stir in the smoked salmon pieces and heat gently. If desired, place raw eggs in holes created in the hash, lower the heat, cover the skillet, and steam-cook until the eggs are cooked to your liking.

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This is a bit more tedious, but it’s a pretty presentation. Alternatively, poach or fry eggs separately.

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Serve the eggs hot with the hash.

Season again, if necessary, and sprinkle with green onions.

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I can guarantee that as long as your guests enjoy salmon, they will love this hash. And served with eggs it’s a hearty yet delicious breakfast or brunch dish.

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Spicy Pork with Sweet Potato Hash

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One often reads about dry rubs when looking at barbeque recipes, because it’s quite common to dry rub a pork loin or a brisket before being placed in a smoker. But a rub, which is typically a mixture of spices and herbs, doesn’t have to be rubbed onto meat days before serving, or only used when smoking. In fact, in a way, coating a whole chicken with lots of herbs, spices, salt and pepper is essentially a rub. The reason it’s traditionally called a dry rub is that it’s not a paste or a more liquid marinade. Just dry seasoning.

A rub is a wonderful way to add flavor to meat, even meat that takes very little time to prepare. Today I’m cooking two pork tenderloins, and using chili powder for the rub. Yes – just chili powder – the mix used in chile con carne.

The brand of chili powder I like is from Penzey’s. But of course, all you have to do is mix together paprika, cumin, coriander, oregano, garlic powder, onion powder, cayenne, salt, and black pepper, and you’d end up with the same mixture, essentially. Plus, you can adapt it to suit your taste, like add chile pepper powders, for example, like ancho and chipotle.

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The pork I’m using is Berkshire pork purchased from D’Artagnan.

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I first let the pork tenderloins come to nearly room temperature. Meanwhile, set your oven to a good roasting temperature. I have a “roast” setting on my oven, but roasting usually involved about 400 degrees, at least for about 15 minutes, and then the temperature of the oven can be reduced. The important thing with pork tenderloin, as with all meat, is to cook it properly.

I never let pork tenderloin’s internal temperature go beyond 155 degrees Farenheit. Some people don’t like the hint of pink, and go with 165 degrees. That is just personal preference.

Place a little olive oil in a roasting pan large enough to accommodate the tenderloins.
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Generously sprinkle on the chili powder, rotate the tenderloins in the oil, and sprinkle on more chili powder.
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Make sure the tenderloins are coated with oil and the seasoning mixture. I always tuck under the smaller ends of the tenderloins.
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If you were to be picky, this really isn’t a dry rub since since the tenderloins are coated in oil, but because this meat is very lean, I wanted the oil. Plus, it just helps the seasoning stick.

Place the pan in the oven and roast until done.

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Immediately place the tenderloins on a cutting board and let them sit for about 15 minutes before slicing.

Meanwhile, make the sweet potato hash by adding a little oil to a large skillet and adding some diced bacon.

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Cook only part way, then add some finely diced onion to the bacon.

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After sauteing the mixture for just a couple of minutes, add grated sweet potato. Season with salt and white pepper.
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Use a medium setting, but adjust the heat accordingly. Toss the sweet potato with the bacon and onions, and then let the sweet potato cook, undisturbed, for a couple of minutes. Turn the mixture over; there will be minimal browning, but the sweet potato is cooking. You know if you’re at too high of heat if the bacon and sweet potato burn.

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Add a little butter and let it melt. After a couple of undisturbed minutes, flip over the sweet potato hash again.
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It should be nicely browned. If you feel more cooking is required, continue at a medium-to-low setting, or place a lid over the skillet. However, if you want any crispness to the hash, give it a little browning right before serving.

Slice the pork tenderloin.
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Serve with the sweet potato hash, and a green vegetable like Brussels sprouts.

I used some of the “jus” from the roasting pan and drizzled it over the pork for extra flavor. It was not oily at all.
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For people who need recipes for simple, quick meals, this one fits the bill. As soon as the oven is preheated, in goes the pork tenderloin with a spicy coating. During the short time in the oven, no more than 30 minutes, the sweet potato hash is done. Easy, flavorful, and fabulous for fall!