| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 40 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (2-pound) center-cut, skin-on, salmon fillet
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Fresh dill, for garnish
- About 1 cup extra-virgin olive oil
- 4 russet potatoes, rinsed in water and cut into large dice
- Kosher salt and freshly ground black pepper
- 2 onions, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3 sprigs fresh thyme, leaves removed
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- Water
- White vinegar
- 4 to 6 large organic farm fresh eggs
- Lemony Hollandaise:
- 3 egg yolks
- 1/2 lemon, zested
- 1 lemon, juiced
- 1 1/2 teaspoons dry mustard
- 3 tablespoons water
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 sticks unsalted butter, melted
Instructions
- Preheat oven to 300 degrees F.
- For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
- For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
- Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
- Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
- For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
- For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
- Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.
Reviews
Absolutely Delicious! I made this first a couple years ago for my boyfriend and I and we still say that it was the best breakfast we’ve ever had anywhere. It’s not difficult to make but a little time consuming but sooo worth it. I registered on the foot network website just so I could write a review on this and say how much I loved it!
I have made this dish several time for special occasion brunches. It is phenomenal. One alteration I have tried is to use sweet potatoes, rather than regular. Love this!
This recipe was awesome – I remember watching it last year when it aired and I thought to myself…..theres no way I could make that! Well, when I saw it again this year I thought….I’m going to make it! I did and the entire family just loved it! The lemony hollandaise and a sprinkle of dill really completes the whole dish, it was just lovely. And I might add I’ve never made poached eggs before (every kind but and they came out magnificient! We will definitely be making this one again!
Awsome, since I saw Tyler’s show on this I have made this for my wife every year for mothers day. It is easy, delicious, and fun to make with the kids. Thank you Tyler and Food TV
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Tyler is the best. He just keeps getting better and better. His recipes always have an extra touch. Bravo Tyler, keep it up. I now have purchased most of your books.
This is the BEST!!!! I now bake all my salmon recipes 30 minutes at 300 degrees and they come out perfectly delicious. What a great tip. Instead of serving the salmon on hash, I served it on a giant potato pancake. It is probably my favorite recipe ever. I think Tyler Florence is the best chef on Food TV. I fell in love with him when he was on “food 911” His cooking just gets better and better. Thanks Tyler for making me look good in the kitchen.
This dish is fantastic. It is not hard to make and the whole family will love it. I have a vegetarian and a kid who only eats meat and everyone loved it. I have never made one of Tyler’s recipes that was not great.
I made this on Mother’s Day as well.. It ws well received. Everyone loved it. I would add the taters at the end so they don’t get soggy. To save time, I did all the prep work the night before..made my world a lot easier. For a garnish, I took the green stems of the green onions sliced them lengthwise and made sprigs and criss-crossed them on top of the egg. Looked pretty. All were pleased.
Thanks Tyler!
I made this recipe for Mother’s Day and my family loved it!!! So delish and yummy, not too difficult to make either. I went with a store bought sauce instead of making my own, (a bit uneasy about the raw egg yolks). Still came out great. I love Tyler’s recipies and this one is definately a keeper!
It was delicious! Lots of chopping but it made mothers day awesome! We didnt do the eggs and forgot the dill but it was still great. the salmon cost 25 dollars so we didnt mash it up but instead ate it next to the hash.the only problem was it took a while .still i will make it again.