Salmon Roasted Red Pepper Hash with Sunny Side Up Eggs

This breakfast entree is delicious!
  
     Salmon roasted red pepper hash is a very nice alternative to corned beef hash or roast beef hash.  "Greasy spoon" diner hash comes straight out of a can and it is so very poor in quality.  The best breakfast hash is made from scratch!
     There is a famous restaurant in Las Vegas, Nevada that makes all their own gourmet breakfast hash. HASH HOUSE A GO GO is a great restaurant to get large portions of real home made hash in the night life capitol of the world, Las Vegas.
     As you have seen in many of my past recipe blog entries, I like fish for breakfast, so salmon hash was a natural choice.  The roasted red bell peppers add a nice flavor to this hash.
  
     Salmon Roasted Red Pepper Hash:
     Peel 1 medium size russet potato.
     Dice the potato into small cube shaped pieces.
     Par boil the diced potato for about two minutes.  The potatoes should still be very firm and less than half way cooked after par boiling.
     Drain the water off of the blanched diced potato.
     Heat a saute pan over medium low heat.
     Add 5 pats of unsalted butter.
     Add the par boiled diced potato to the hot butter.
     Add 2 tablespoons of finely minced onion.
     Add 5 ounces of finely minced salmon filet or minced salmon scraps.
     Add 3 tablespoons of finely minced roasted red bell pepper.
     Add sea salt and black pepper.
     Sprinkle 1 teaspoon of rice vinegar on the hash.
     Saute and stir the hash.
     Allow the hash to lightly stick to the pan and scrape the browned fond (the food that sticks to the pan) back into the hash while it is cooking for added flavor.
     When the potatoes become tender, but not mushy and the hash becomes a golden color, then it is ready.
    
     Salmon Roasted Red Pepper Hash with Sunny Side Up Eggs:
     Cook 2 eggs sunny side up with 2 pats of unsalted butter over medium low heat in a non stick pan.  (Using a lower temperature for sunny eggs will keep the bottom of the eggs from burning.)
     Place a mounded layer of the Salmon Roasted Red Pepper Hash on a plate as a bed for the eggs.
     When the egg whites become cooked firm, set the eggs on top of the hash.
     Serve with a grilled tomato that is seasoned with sea salt and black pepper.
     Garnish with a parsley sprig.
 
    The flavor of this Salmon Roasted Red Pepper Hash is very satisfying!  As you have seen from my past recipe blog entries, I never cook a boring breakfast.  This recipe is a great way to start a day!  Yum!  ...  Shawna