Best Red Flannel Salmon Hash With Poached Eggs And Coriander Hollandaise Recipes
RED FLANNEL HASH
A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine beef and vegetables.
- Heat lard or fat in a skillet; the pan should be well coated.
- Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
- Cook over low heat about 30 minutes.
- Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
- However, I've also had it cooked with stirring occasionally to keep it jumbled up.
- Serve hot.
EASY RED FLANNEL HASH
The 5 Spot restaurant on the top of Queen Anne Hill's Counterbalance in Seattle serves Red Flannel Hash. I wanted to try making it at home, and this recipe is my greatly tweaked version using canned hash, the non-canned original found in the "L.L. Bean Book of New England Cookery." I really like this version - it's not as salty as the usual hash, and the beef broth adds a nice, deeper flavor. Don't be tempted to turn it out of the pan early, otherwise it won't be as crispy as you'll probably want it.
Provided by Julesong
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
- Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
- Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
- Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
- Fold browned hash by half and slide onto the serving platter.
- Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).
Nutrition Facts : Calories 312.7, Fat 17, SaturatedFat 7.3, Cholesterol 244.3, Sodium 456.5, Carbohydrate 25.1, Fiber 2.9, Sugar 3.6, Protein 15.6
RED-FLANNEL SALMON HASH WITH POACHED EGGS AND CORIANDER HOLLANDAISE
Steps:
- Make the custard:
- In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper.
- Make the hash:
- Break up the salmon into large chunks. Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs. Try not to break up the salmon chunks. Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs. Let the cakes rest in the fridge for 1 hour to set.
- Heat the butter in a deep heavy-bottomed skillet until shimmering and sauté the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside. As they are cooked, keep them warm in a 200°F oven.
- Make the coriander hollandaise:
- In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes. Whisk in the clarified butter until the mixture thickens. Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.
- Poach the eggs:
- Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep. Add water to a depth of 1 inch and bring to a simmer. Add a small amount of white vinegar to the poaching water for the eggs. (White vinegar helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. (You can also use a commercial poaching dish.) Poach the eggs to the desired degree of doneness.
- To serve, gently place a poached egg on each salmon cake. Drizzle with hollandaise and serve immediately.
- Chef's Trick: How to Clarify Butter
- Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.
- Yield: about 3/4 pound of clarified butter.
- *To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down.
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