When the term "comfort food" comes up, I immediately think of potatoes--white potatoes. I can't think of a potato dish I don't like. Mashed potatoes were a daily staple on my grandmother's dinner table. With gravy. Yum! I remember reading a short story in school where the husband and wife peasants only had potatoes and bread, bread and potatoes to eat. At the time, it sounded like a great menu! Potatoes with their skin are a good source of Vitamin C, the B Vitamins and fiber.
Potato Hash with Smoked Salmon is quick and easy to make. The recipe is based on one from Sunset magazine, March 2009.
Potato Hash with Smoked Salmon
3/4 lb. Yukon Gold potatoes, cut into 1/2" cubes
1/2 red onion, chopped
1 red Bell pepper, chopped
1 T. olive oil
1/2 tsp. smoked or regular paprika
Salt and pepper
2 to 3 oz. smoked salmon, pulled apart into bite sized pieces
2 T. chopped fresh dill
2 tsp. lemon juice
4 large eggs
Preheat oven to 425 degrees. In a large bowl, mix potatoes, onion, peppers, olive oil, salt, pepper and paprika. Stir to coat all pieces. Bake in a single layer on a baking or cookie sheet until tender and slightly caramelized, about 20 to 25 minutes. In the last five minutes of cooking, add the salmon pieces. Just prior to serving, sprinkle with the dill and lemon juice. Stir to distribute the seasonings.
Meanwhile, bring a large, deep frying pan with two inches of water to a boil. Reduce heat to simmer, crack one egg at a time and slip into the simmering water. Poach the eggs until desired doneness. Divide the hash between two plates and top each with two eggs. Sprinkle a little pepper on top and serve immediately.
Makes two servings. Nutritional information per serving: 429 calories, 36 grms carbohydrates, 25 grms protein, 20 grms fat, 3 grms fiber.
