From Shirley Evans
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil.
Season aioli, to taste, with salt and pepper.
Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt
freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces
1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes.
Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
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