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Inn on Randolph Smoked Salmon Hash

Recipe courtesy of Inn on Randolph
Yield : 20
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Ingredients
Ingredients
  • 15-20 red potatoes 8-10 oz smoked salmon, diced 1/3 cup dill 2 Tablespoons Trader Joe’s 21 seasoning salute 8-10 green onions, minced 1 sprig chopped fresh tarragon, if available Butter and oil for cooking

Preparation
Preparation
Par-boil potatoes until hard cooked; remove from hot water and rinse and dice. Mix with green onions and spices. (Can be refrigerated overnight at this point. )

Melt 1 Tablespoon butter with some olive oil. Add half the potato mixture; brown on all sides. Add half of the salmon and tarragon to warm
Place spoonful in ramekin; make a well as best as possible. Top with poached egg

To poach eggs: Prepare silicon egg cups with cooking spray. Crack one egg into each cup and sprinkle with fresh ground pepper. Fill heavy-duty pot with 1 ½ inches of water and bring to boil. Place egg cups in water and cover. Cook for 3 minutes. Remove from water and slide egg out on top of hash.