When we are looking for a home style breakfast and I don’t want to cook, there are two places we go. The first is quick and easy, filling to bunches of munchkins, and fine for wandering little cousins. It’s Flavourspot. With their waffles in foil, full of ham and gouda, sausage and maple syrup, or Nutella and raspberry jam, it’s heaven if eaten while crispy.
Flavourspot is a food cart with picnic tables and since Portland’s usually chilly, you shouldn’t have a problem eating fast.
The second place we choose, when it’s really cold, or we want a sit down breakfast, is Mother’s. Everyone has their favorites, from waffles to scrambled eggs, but there is only one dish for me. That dish has always been salmon hash. When ordered, it comes with two eggs and toast, but I always sub in her freshly made pork apple sausage instead.
The chef/owner, Lisa Schroeder has a cookbook out and I got it, hoping to find both the salmon hash and her cinnamon roll recipe. While the book did have my wonderful hash, it didn’t have the cinnamon rolls. After searching everywhere online, I finally contacted her and asked whether she could part with it to add to the back of her cookbook sitting on my shelf. She was so sweet and sent it to me!
She’s had the salmon hash recipe reprinted in Relish magazine and has a link to it on her site, but it’s a little hard to read and I did make some slight adjustments, so I’m going to post that recipe here. You’ll need to buy the cookbook and email her for the cinnamon rolls, or just go down this weekend and eat some fresh…
I used one half of a large wild salmon from a friend who fishes in Alaska. You will need a firm wild salmon for this, or it won’t hold up to the cream. I also did not mix the potatoes into the cream as she does, because we like the potatoes to stay super crisp. (Her potato recipe is the same as my grandmothers, so I’ve already been making them for years.) When I have hash at the restaurant, I get a little too full because of the cream to veggie ratio, so I increased the green veggies by adding fresh asparagus and scallions. This also stretches the sauce a little further and having more makes all the munchkins happy.
- 8 large red Potatoes
- 2 large sprigs of thyme
- 2 large sprigs of rosemary
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp garlic powder
- 1/4 cup olive oil, plus more for the pan
Oil a large baking sheet generously and pre-heat oven to 450. Remove fresh spices from stems and place in a spice grinder. Pulse until the spices are finely ground. Mix all spices and olive oil in a large bowl. Wash and slice each potato lengthwise into 4 pieces. Add potatoes to bowl to coat with spices. Arrange potatoes cut side down on baking sheet. Bake for 20 minutes, then use spatula to rotate to face the second cut side face down, being careful to keep the crust intact. Bake another 20 minutes. Turn heat to 200 and keep warm in oven until salmon is ready.
Mother’s Salmon Hash
- 1 bunch of asparagus (about 2 cups when chopped)
- 4 scallions (green onions)
- 2 to 3 leeks
- 2 Tbls. butter
- 1 half of a large wild salmon, skin and bones removed, cut into 1 inch dice
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup chopped fresh chives
Snap the woody ends off of the asparagus and trim scallions. Trim dark green and roots from leeks, then slice lengthwise. Slice leeks and asparagus into 1/4″ pieces, reserving the asparagus tips. Chop scallions fine. Rinse all vegetables in a large colander.
Melt butter in a large saucepan and sauté green vegetables until the asparagus begins to lighten, about 3 minutes.
Add salmon and sauté until salmon turns opaque, about 3 minutes.
Add cream and simmer until most of the liquid has evaporated and cream has thickened. Be careful not to over stir the salmon so that it remains in beautiful chunks.
Plate the potatoes and use a ladle to pour the salmon cream over the top. Garnish with chives.