• About 4 tablespoons extra-virgin olive oil
• 4 russet potatoes, boiled or baked, about 5 ounces each, cut into large dice, about 3/4 inch across
• Kosher salt and freshly ground black pepper
• 1/2 onion, diced
• 5 to 6 ounces of asparagus, a little less than half a bundle, sliced diagonally into 3 inch pieces
• 1 clove garlic, minced
• 3/4 teaspoon dried tarragon
• Fresh chives or the green part of a green onion, to taste, chopped with a few whole for garnish
• Pinch cayenne pepper

Heat a large saute pan over medium-high heat and add olive oil. Add potatoes and onions, stirring now and then until browned. This is really a shallow – fry, and excess oil will be drained off. When nearly done, add the minced garlic and the tarragon, and cook for a minute longer. Tilt the skillet and remove excess oil. Add the chives or green onion, as much as desired, leave a few for garnish. Stir in the cayenne pepper.

note:

• Asparagus may be cooked directly in the hash, the tough ends added at the same time as the potatoes, the tips added a few moments before potatoes are done.
• Asparagus can be cooked before and reheated as the hash cooks, adding the tips last.

Poached Eggs:

For the Hollandaise:

• 3 egg yolks
• 1/2 teaspoon Dijon Mustard
• 1 tablespoon lemon juice
• 3 or 4 drops of hot sauce or a pinch of cayenne
• 1 stick, 8 tablespoons of butter, melted and hot

See recipe for Hollandaise Sauce for full information and a troubleshooting guide on making this simple blender sauce.

Melt butter. In a blender, add egg yolks, mustard, lemon, and hot sauce and blend on medium speed until yolks are lightened in color. Turn speed to high and slowly add butter until sauce is thickened.

You can place this in a thermos that has been warmed with hot water if you’d like to make it and set it aside while you’re poaching your eggs and sautéing your vegetables, or perhaps wrap it in a kitchen towel and keep it in a warm place.

To Put Together:

At the last minute, so potatoes don’t get soggy, gently fold in the asparagus mixture (if precooked) to the potatoes. Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold it into the potatoes. Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour Hollandaise sauce over the eggs and garnish with chives or green onion. Season with salt and pepper, to taste.

Expect some leftover Hollandaise – use it on the Asparagus you didn’t cook up if you had to buy it in a larger bundle.

RAW EGG WARNING: This recipe contains undercooked egg – Use caution in consuming raw and lightly cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.