THE ULTIMATE OUTDOOR BREAKFAST
Updated: Sep 17, 2022
If you have been fishing up north- Canada, Minnesota, Wisconsin, the Adirondacks or along the St. Lawrence- you are probably familiar with the concept of Shore Lunch. In my experience shore lunch features walleye fried in lard, camp skillet fried potatoes with bacon and onion, and some creamed corn and baked beans cooked in the can. Sure there are variations but my memories are clear. The fire wood is often taken from a beaver lodge, and if your group doesn’t catch, your group doesn’t eat….. except of course for potatoes, corn and beans. The experience cooking fresh fish in the great outdoors, along with the camaraderie, makes this a memorable feast.
The delicious flavors got me thinking, why not take some of these ingredients and make a crispy, rich, potato and fish hash that represents the ultimate outdoor/camping breakfast? The perfect alternate to your pancake morning! It also represents a great way to use leftovers from your dinner the night before. Introducing Breakfast Fish Hash! It will become a family favorite.
THE INGREDIENTS
The following ingredients can be added to liberally/proportionately depending on number of people and preferences:
· 24 oz Yukon gold potatoes ( cut into medium-sized chunks, roughly ¾” in diameter)
· 6 Tbsp butter
· 4 Tbsp olive or vegetable oil
· 1 medium sized onion (diced)
· 1 stalk celery (diced)
· Equivalent of one bell pepper (green, red, yellow or all three- diced)
· 1 clove garlic (minced)
· 2 Tbsp flour (all-purpose)
· ¼ cup chicken stock/broth (you can make from cubes if you are traveling light)
· ½ cup heavy cream
· ¼ tsp (or more) freshly ground black pepper
· Salt (to taste)
· 6 oz per person flakey white fish (walleye, pike, perch, crappie)
· 2 scallions (tops removed, thinly sliced )
· 4 whole eggs (you will need two-three per person)
· 6-8 Fresh chives (sliced thinly, as garnish)
· ½ cup crème fraiche or sour cream (as garnish)
INSTRUCTIONS
Cut potatoes into evenly-sized chunks roughly ¾” in diameter.
Place potatoes in medium-sized pot with 1" of cold water and 2 Tbsp salt. Cover and bring to a boil.
Cook until potatoes are tender but not broken. Drain the water. Cool potatoes on ice
Saute onion and celery in 4 Tbsp butter in a heavy-bottomed pan on low heat for 15 minutes (until onions become translucent).
Add bell pepper and cook for additional 5 minutes.
· Add the minced garlic and cook for additional 2 minutes.
· Sprinkle 2 Tbsp flour over vegetables. Continue to cook for additional 3 minutes.
· Add ¼ cup stock/broth and black pepper. Cook down until the liquid has reduced.
· Add heavy cream and stir.
· Cook until the liquid has mostly reduced.
· Gently add salt to taste and turn heat to low.
· Fry the cooled potatoes in 4 Tbsp oil until golden brown. Drain potatoes on paper towels.
· Prepare a separate sauce pot with boiling water for poaching eggs. You can fry eggs if you prefer
· Poach eggs gently in simmering water. When eggs are barely poached, carefully remove them from the water using a slotted spoon and reserve on the side. Whether you poach or fry, you want the yolk to run into the hash creating a creamy richness to the dish when you “dig in”.
· Cut your fish into 1” pieces, and gently salt the exterior of the fish flesh.
· Add fish to the vegetable and cream mixture. Cook for 6-9 minutes, until fish is barely cooked through.
17. Stir in the fried potato mixture to combine and warm through.
18. After another minute or two, your dish is ready to top with the eggs and serve!
If you are using fish that has been cooked the previous day, break the cooked fish into flakey chunks and add during the final stage of the cooking process, Heat through then serve. Garnish with fresh chives, and, if you would like, a dollop of sour cream. Serve with Biscuits, English Muffin, or thick Sourdough to “mop up” the goodness.