Breakfast: Buttermilk Biscuits & Salmon Hash
I have been so busy that lately I have been cherishing the moments I get to stay in the bed. I sleep late when I can because when I sleep I feel like my body, inside & out, is refueling itself.
Typically, when I sleep late, I miss breakfast. I truly love breakfast; but I love sleep more. If there was a fight between breakfast and sleep, I would cheer for sleep.
This past Friday, I told myself that I was going to take the time to cook myself a great breakfast. At first, I had planned to make salmon patties with some homemade buttermilk biscuits and smothered potatoes & onions. Salmon patties are such a typical dish for me to make. I figured I would try something new. That something new is salmon hash. I
Since I have been eating more seafood, simply replaced the corned beef with salmon.
I had some leftover baked wild sockeye salmon (seasoned with roasted garlic & a pinch of salt). With a fork, I removed the flesh from the skin.
1/4 heaping cup chopped onions
1/2 cup diced potatoes (I used fingerling potatoes; but almost any potato should work)
1 1/2 cups chopped cooked salmon
Approximately, 2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
Dash of salt
ONEHeat a skillet on low heat. NOTE: I love my cast iron skillet.
TWOAdd extra virgin olive oil to skillet.
THREEAdd onions to skillet. Cook onions for about 5 minutes.
FOURAdd potatoes, salt, and pepper. Increase heat to medium and cook for about 15 to 20 minutes.
FIVEAdd salmon to skillet. Cook mixture for approximately an additionally 10 minutes.
SIXDo not stir the mixture. Flip the mixture when it browns. If it begins to stick add a little more oil.
Makes about 2 small servings or 1 big serving 🙂
Homemade Buttermilk Biscuits
1 cup of unbleached flour
1/2 cup buttermilk
1/2 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons very cold butter cut in cubes
Approximately 2 dashes of baking soda
ONEPreheat oven to 450 degrees.
TWOCombine all dry ingredients in a bowl.
THREECut butter into dry ingredients until it resembles coarse meal.
FOURMix in buttermilk until it is just combined.
FIVEThe dough should be sticky & not dry. Add more buttermilk if the dough is too dry.
SIXAdd dough to floured surfaced, preferably a baking mat, waxed paper, or parchment paper.
SEVENPat dough into a 1/2 inch round. NOTE: Lightly dust dough with flour if it too sticky.
EIGHTFold dough about 5 times into a 1 inch thick round. Be careful to not over handle the dough. NOTE:Over handling results in tough biscuits.
NINECut biscuits with floured round cutter. Take any scraps and form into 1 biscuit if you can.
TENPlace on an ungreased cookie sheet or pan.
ELEVENBake for 10 to 12 minutes until golden brown.
Makes about 5 biscuits.