Smoked Salmon Hash With Poached Eggs
Makes 4 Servings


1 8oz pouch Chinook & Company smoked salmon filet
1 large sweet potato, peeled and diced into 1 inch cubes
2 tablespoon light oil for frying
2 tablespoons of butter
1 large shallot, diced
1 pound trimmed and shredded brussel spouts
1 bunch Tuscan kale, shredded
4 eggs
2 tablespoon of white vinegar
Salt and freshly ground black pepper to taste


Heat 1 tablespoon of oil and 1 tablespoon of butter in a large heavy bottom skillet over medium heat. Add the sweet potato cubes, a pinch of salt and pepper and fry for 8 to 10 minutes, tossing occasionally, until tender and golden brown around the edges.  Remove from heat and set aside.

Add the remaining oil and butter to the pan and add shallots. Sautee for 1 minute to soften a bit then add brussel sprouts, kale, salt and pepper to taste, toss occasionally, until brussel sprouts are tender but not mushy and kale has wilted slightly. Remove from heat and add the crumbled salmon, keep warm while you cook the eggs.

Bring a large pan of water to a boil. Add the vinegar and reduce the heat to a simmer. Stir the water to make a whirlpool, then carefully crack an egg into the center. Poach for 3-4 minutes, until set with a runny yolk. Remove with a slotted spoon and place on paper towels to drain. Keep warm in lukewarm water while you cook the other eggs.

Divide the potato, brussel sprout and kale mixture onto 4 plates and place a poached egg on top. Sprinkle eggs with salt and pepper. Serve immediately.

Note: This is a great way to use left over salmon of any variety.