Let’s say you were on a mission to uncover the best places in Portland for breakfast. Would you a) Google it; b) head to The Pearl; or c) hire a brunch sherpa? While Google may result in an array of choices and The Pearl may suffice, the correct answer is C. Why? Because hiring a brunch sherpa […] Read More
Another hashcapade at 3 Degrees, right along the waterfront. I had the Short Rib Hash and Lisa had the Chicken & Leeks Hash, which I thought was the better of the two even though my Blackberry’s stingy 2 megapixel camera didn’t do it justice.
A classic potato hash from Sweden is called Pytt I Panna and Broder Cafe in southeast Portland provides the perfect ambiance in which to experience it! Served in individual mini-pans, almost Le Creuset-like, the attention to detail was amazing – small dice, pickled beets, precision baked eggs and wonderful flavor.
I had the Smoked Trout Hash, which was perfectly cooked, full of flavor and filling. Some restaurants serve a bigger portion, but this was perfect. Plus, it left room for the little treats they sell, ginger snaps with crystallized ginger – yum!
If you go there, be sure to get there promptly at 9 a.m. when they open to enjoy the neighborhood vibe and excellent service.
One would imagine that near perfection shouldn’t be touched, but what’s the fun in that? Following on the heels of the joyful discovery of smoked trout hash, I thought why not smoked salmon hash? Why not sweet potatoes or yams too? After some experimentation, I’m pleased to announce hash nirvana!
1 sweet potato (medium) – cubed no bigger than 1/4 inch
1 yukon gold potato – cubed no bigger than 1/4 inch
1/4 onion – chopped finely
6-8 oz smoked smoked – cubed no bigger than 1/4 inch
1 Tb fresh dill – chopped – reserve sprigs for garnish
2 Tb crème fraîche
2 eggs – poached (or fried)
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 salmon, dill and crème fraîche.
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.