Salmon Hash with Paprika Oil and Swiss Cheese Sauce

I love salmon for breakfast. This recipe uses a delicious flavored oil to enhance the sweetness of the salmon and includes a creamy sauce that will make your taste buds dance!

It’s easier than it looks and your family (or guests) will love it!

What you need:

  • 4 eggs

Potatoes:

  • 2 medium yellow potatoes
  • 1 Tablespoon olive oil
  • ½ cup broth (chicken or beef)
  • 2 cloves of garlic, crushed

Paprika oil:

  • 1 Tablespoons olive oil
  • 2 teaspoons smoked paprika
  • Pinch of salt

Swiss Cheese Sauce:

  • ¼ cup whole milk or half and half
  • 4 sprigs of fresh thyme
  • ½ cup grated Swiss cheese
  • Salt and pepper to taste

Salmon:

  • 4 salmon fillets
  • 2 teaspoons each:
    • olive oil
    • butter
    • fresh thyme leaves

How to Do it:

Preheat the oven to 350 degrees.

Mix the smoked paprika, oil and pinch of salt and let it sit while you prepare the rest of the meal.

Cut potatoes into ¼ inch cubes.

Heat the olive oil in a skillet and brown the potatoes. Add the garlic and broth, cover and simmer until the potatoes are soft and golden. Remove the potatoes and place in a ring to form a round patty.

Bake at 350 degrees until they are brown and lightly crisped, about 15-20 minutes.

Simmer the thyme sprigs and the milk until the liquid is reduced to half. Using a wire whisk, stir in the cheese over medium heat until it is completely melted. Add salt and pepper to taste.

Pat the salmon dry on paper towels and sprinkle with salt and pepper.

Heat the oil and butter in a pan and stir in the thyme. Cook the salmon until it is cooked through. Set aside.

Do not rinse or wipe the pan. Add water and poach the eggs using an egg ring.

Serve by placing the potato patty on a plate.

Place the salmon on top and drizzle the oil over the top, stirring first. (I went a little crazy with the oil).

Pour 1/4 of the sauce over each plate, then remove the egg with a mesh spatulas and

carefully place the egg on top of the sauce and salmon,

Garnish with a few thyme leaves.

Serves 4 (or 2 if you’re really hungry!)

© Copyright 2018 The Lazy Gastronome

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