This lovely breakfast sandwich will leave you completely satisfied, yet wanting more! This comes from The Oregonian by way of Little Red Bike Cafe in Portland and their now famous Alleycat Breakfast Sandwich – meow!!! Lisa and I made this last weekend and cannot get enough!!!
Sometimes, it happens… BAM… inspiration! Enjoying a long weekend, Lisa and I decided to make baja fish tacos, a culinary feat in patience as we waited for pickled onions to cure, battered halibut to be infused and beer to be consumed. I’m happy to report that the resulting alchemy was nothing short of dazzling!
The basic story goes like this: take leftover halibut, which had been breaded in buttermilk, hot sauce, cilantro and flour, the baja cream sauce and the salsa verde.
Recipe to follow.
Ahhhh, nothing like a little impromptu potato hash when you’re at the market wondering what’s for dinner. Well, tonight, I created this lusciously decadent crab corn crimini mushroom hash from the ground up, no safety net, no wires! Cirque du Soleil has nothing on me, baby, yeah!
You see, it all starts with the taters, the foundation of any good potato hash, which begs for Yukon gold – good moisture, golden color and solid texture. But I digress.
The real star turned about to be the lemon and lime zest that, combined with the thyme, to create a nice counterpoint to the dried red pepper flakes used with the potatoes for some heat.
Don’t try this at home unless you are willing to make it again, and again, and again! Queue the recipe…and…action!
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Hmmmmm, how to make chicken hash dead sexy for the eyes and me belly? Well, you simply stack your potato hash with cantilevered spinach wrap rounds, using baja sauce for culinary glue, top it off with more sauce and, voila! Do you like it? Do you, baby, yeah!?
Austin (Potato) “Hash” Powers
We all have fond memories of hamburger hash growing up at 1123 – the onions and salt in the cast iron skillet, hamburger and the obligatory taters – yummm!
Well, I recently dined at Roux in North Portland and had the best potato hash of my life – Smoked Trout Hash with a Poached Egg. The waitress was kind enough to tell me one of the key ingredients, creme fraiche, and I was off and running.
I experimented a bit and came up with a nice twist: using sweet potatoes along with regular ones. So, if you dare, give this a go and tell me what you think!!! Bon appetit!
1 sweet potato – cubed no bigger than 1/4 inch
1 yukon gold potato – cubed no bigger than 1/4 inch
1/4 onion – chopped finely
6 oz smoked trout – cubed no bigger than 1/4 inch
1 Tb fresh dill – chopped – reserve sprigs for garnish
2 Tb creme fraiche
2 eggs – fried or poached
1) Toss potatoes in pan w/ oil @ medium high heat, saute for 15 minutes.
2) Meanwhile, fry or poach 2 eggs and keep warm in oven at 200 degrees.
3) Add onions to potatoes and cook additional 5 minutes
4) Remove from heat, mix in the smoked trout, dill and creme fraiche.
5) Spoon hash onto plate, reserving a little bit for garnish.
6) Top hash with eggs, garnish with a dollop of hash and a sprig of dill.
Smoked salmon works well, make sure it’s a good, thick smoked salmon, not lox. Enjoy!