Savory Salmon Hash

RH Staff

Yield: 24 servings.

1 carton (9.9 lb.) Nature's Own® Hashbrown Potatoes
4 cups onion and bell pepper mix, commercially prepared, chopped
2 1/2 lb. smoked salmon, small dice
1 1/4 cups dill, fresh, chopped
2 1/2 cups Hollandaise sauce, commercially prepared, made according to package directions, held warm 48 eggs, fried, held warm
48 asparagus spears, cooked, held warm

Preheat flattop grill to 375°F-400°F. Refresh hashbrowns according to package directions.

In a large mixing bowl, combine hashbrowns, onion and pepper mix, salmon and 1 cup dill. In medium-size saucepan on low heat, combine sauce with remaining dill. Hold warm.

For each serving: Brown 1 1/2 cups hashbrown mixture on well-oiled grill for 2-3 minutes. Grill on one side until edges are golden brown, flip and brown the other side.

Place 1 folded fried egg on plate and top with hashbrown mixture. Garnish with 1 1/2 Tbsp. sauce and two spears asparagus. Serve.