Monday, September 17, 2012

Salmon Hash

Good Morning! It's been a week of house guests, dad's birthday, football, soccer, and even a WNBA game.   We won tickets through the National Guard for Hero Appreciation Night & although we consider ourselves to be "the country type", I've gotta say that walking through Seattle Center on a balmy night with live music in the background, Chihuly Garden and Glass Art in our midst and a general feeling of excitement and energy felt great!

Our Seattle experiences seem to be a little off beat and slightly different from our experiences at home. Our kids are still talking about seeing a man in downtown Seattle a few years ago incoherently talking to a newspaper stand and simultaneously kicking it. Last night's experience was unique as well. As we sat at the bar of a fast food place a man joined us and dined on his array of free sauces. My husband noticed and gave him some of our dinner. No judgement or expectation, just giving and sharing a quiet meal together. Kind words were exchanged as we departed and it left us all feeling like we want to do more.

The "Storm" game was fantastic and felt amplified by our Thunderstix (a 2 pack of yellow and green inflatable noise makers that are included with each admission). The Storm lost by 2 points to Connecticut Sun's for various reasons, like our sons football game on Saturday, the erroneous calls by the referees didn't help.  All and all it was a fantastically tiring week that resulted in too many leftovers.  My solution to the dilemma was to create a breakfast hash.

The salmon hash was especially loved by our 9 month old niece who was visiting us this weekend. She enjoyed the potato's and broccoli a lot!

How To:

  • 2 cups diced russet potato's
  • 1/2 cup cooked broccoli
  • a small filet of cooked salmon, flaked
  • 1/2 cup sliced red onion
  • 6 eggs
  • salt and pepper to taste
  • a few tablespoons of olive oil

Pan fry the potato's in olive oil for about 15 minutes. Turning frequently to brown.  

In an egg pan fry red onions for 5 minutes. Add egg and scramble until cooked.

Add the egg/onion, broccoli, salmon, salt and pepper to the potato's. Heat for about 5 minutes then serve with ketchup, salsa and hot sauce.

What do you do with your leftover's?


  1. This sounds amazing since I have a freezer full of fresh salmon! And kudos to your hubby...a selfless act of kindness.

    1. Cathy, freezer fish is the best! It thaws so quickly and requires such little prep!
      I hope you get to meet my hubby, he's a great "catch" ;-)

  2. Of course Kirc did!! Sounds like a fun night for all. Grant got quite the hair cut...probably feels a lot cooler under that helmet!!! Looks great!! Stef

    1. Thanks Stef! It was a great night...took a little arm bending to get everyone to Seattle, though!

      Yes, he is so thankful with the extended heat wave and 4 days a week of football to have a short cut.


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