Classy Hash Scramble

1

March 19, 2013 by Jason Rice MD

This is a follow-up to the Leftovers Scramble I posted not too long ago. While the results are undoubtedly delicious when you fry chili and scramble eggs into it, the final product may not always look so appetizing. This updated version is a little more refined, even suitable for serving guests while still making use of your leftovers.

Ingredients:

  • 6 eggs
  • 3 tablespoons of plain yogurt
  • 1 leftover salmon fillet
  • Fresh chives
  • Fresh dill
  • Salt and pepper

photo 1

Procedure:

Crack the eggs and add them to a bowl or measuring cup. This next step is controversial, but I liked the results. Add the yogurt to the eggs and whisk thoroughly to combine. I say this is controversial because, while I did not find this out until after making this recipe, it is apparently not recommended to ever add water or milk to scrambled eggs. It paradoxically makes the eggs more firm and dry. However, I think the pleasant tanginess of the yogurt makes up for this. (Note: In general, I never add milk or water to my scrambled eggs. In fact, I typically don’t even whisk because I prefer to just scramble as I cook. But these are all personal choices based on personal tastes.)

Set the egg mixture aside and turn your attention to the salmon. Discard any of the garnishes that may remain (the lemon, the dill that was cooked with the fish), but retain any garlic that may still be present. Flake the fish into small pieces gently with a fork. In addition, finely chop the fresh chives and set aside.

In a non-stick pan or skillet, heat a little olive oil (or butter, your choice). Add the fish and cook for a few minutes until well heated. If you like, you can crisp the edges of the fish a little as well, but be careful not to overcook the salmon. Pour the egg mixture over the fish and season with salt, pepper and the chives.

photo 2

Cook in the pan, stirring frequently to keep the ingredients evenly distributed. Just before the eggs are completely cooked, pinch off several of the dill leaves and add to the pan. Stir a few more times to distribute the fresh dill. Transfer each serving to a plate and garnish with more fresh dill.

photo 3

Serve with some fresh fruit, toast or even some roasted potatoes. Pour yourself some coffee or juice, a bloody mary or a mimosa, and…Enjoy!

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One thought on “Classy Hash Scramble

  1. Lovely combination there – dill is made for eggs and salmon. Perfect Sunday morning brunch for me!

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© Jason Rice and "Eats For All Ages" - 2012 to present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used provided that full credit and citation is given to Jason Rice and/or "Eats For All Ages" with appropriate links or direction to the original content being used.
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