You don’t have to go the extra mile and smoke your own salmon like Veracruz All Natural owner Reyna Vazquez did, impressive though it is. You can just use her recommended spice mixture for a quick grill or bake. Either way, Vazquez knows how to make a damn good hash to go with any protein of your choice for breakfast, lunch, or dinner.
Courtesy of Reyna Vazquez
Salmon Hash Tacos for Two
Ingredients:
2 medium sized potatoes (2 cups diced)
½ onion (1 cup diced)
1 serrano or half jalapeño (spicy level of health)
1 red bell pepper (diced)
2 cloves of garlic (minced) or 1 tsp garlic powder
1 tsp ground black pepper
1 ½ tsp kosher salt
4 eggs
1 tbsp olive oil
12 oz smoked salmon (or substitute your choice of protein)
4 corn tortillas
Courtesy of Reyna Vazquez
Process:
1. Dice potatoes into small cubes and mince the garlic.
2. Add 2 tbsp of olive oil to the preheated stovetop pan, then add diced potatoes.
3. Add potatoes, garlic, salt, and pepper and cook over medium heat until potatoes are golden brown and soft.
4. Dice onion, red bell pepper, serrano or jalapeño, and add to the potatoes.
5. Cook for 2-3 minutes over medium heat (onion will become more transparent and red bell peppers should be slightly charred).
6. Add smoked (cooked) salmon to the pan and continue to cook until hot, 1-2 minutes.
7. In a separate pan cook eggs to your liking.
8. Heat up corn tortillas on a comal or directly over a stovetop burner on low.
9. Plate your tortillas first, then add hash, then an egg.
Notes: “We smoke our salmon at home, and use a simple mixture of salt, pepper, dill, and brown sugar for a dry rub that we apply 24 hours before we smoke it. You can also use this same mixture to put on a salmon fillet to bake or barbecue (try to sprinkle it on your salmon 1-2 hours ahead of time if you are baking or grilling).