The traditional dish comprises of chopped and diced meat, potatoes, spices and onions. Due to rationing limiting the availability of fresh meat in the war years corned beef became a popular meat in the dish.
It isn't a dish I ever fancied much as I'm not a great lover of corned beef, but it seems that new variations are developing and becoming more popular on restaurant menus.
One variation I have come across recently is Smoked Salmon Hash.
We had an excess of salmon in the fridge at work so I took a look through Pinterest for ideas on how I could use it and come across the hash dish.
So quick and easy to make and tastes absolutely delicious. This dish now appears regularly on our lunch menu and is always popular.
|Smoked Salmon Hash Topped With A Poached Egg and Served With Salad.|
For each person allow:
1 1/2 potatoes (par boiled and diced 1/2in squares)
2 slices smoked salmon (cut into small thin slices)
Handful finely chopped red onion and red pepper
Capers (amount according to taste)
S&P to taste.
1 or 2 poached eggs
In a frying pan melt butter and throw in the potatoes, onion and pepper. Fry until the potatoes start to brown and crisp, then add salmon, capers, dill, salt and pepper.
Cook for a further couple of minutes and serve topped with 1 or 2 poached eggs. I added a side salad when serving and a wedge of lemon.
As the salmon hash is so popular on the menu I decided to have a go at a breakfast hash as a Sunday morning breakfast special at The Nook this week.
Promoted by our waitress Sarah once again it proved to be a big hit with diners and I sold several portions.
|Breakfast Hash with Potatoes, Sausage, Bacon and Smoked Applewood Cheese, Topped With 2 Poached Eggs|
For each person allow:
1 1/2 potatoes (par boiled and diced into 1/2in squares)
Handful diced red onion and red pepper
1 cooked sausage (cut into small pieces)
1 rasher cooked bacon (cut into small pieces)
25g - 50g smoked applewood cheese (grated or chopped)
S & P
1 or 2 poached eggs.
In a frying pan melt butter and throw in the potatoes, onion and pepper. Fry until the potatoes start to brown and crisp, then add the sausage, bacon,salt and pepper.
Cook for a further couple of minutes then scatter the Applewood over the top and grill for a minute until melted. Serve topped with 1 or 2 poached eggs and parsley.
For my next trial recipe I am going to swap white potatoes for sweet potatoes and use Spanish and Italian meats, herbs and spices.
For perfect poached eggs use this method -
Fill a non stick frying pan with water and boil to just before boiling point. Crack each egg into a cup first then slide it into the water. Turn off your heat and add a lid to the saucepan, then set your timer for 4 minutes.
Remove the lid and serve - nothing could be easier!
And there you have it,
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