8 A
SIUSLAW NEWS ❚ WEDNESDAY, MARCH 1, 2017
Something special for breakfast
Parents oft en tell their youngsters
that breakfast is the most important
meal of the day, and rightfully so. A
hearty breakfast can give adults and
children the energy they need to
make the most of their day. But just
because breakfast is an important
meal does not mean it can’t be
delicious, too. Th ose who want to
forgo fl akes of cereal or a bowl of
oatmeal for more inspiring fare
should consider the following recipe
for “Smoked Salmon, Fennel and
Potato Hash” from Betty Rosbottom’s
“Sunday Brunch” (Chronicle Books).
SMOKED SALMON,
FENNEL AND POTATO HASH
Serves 6
1
pound Yukon gold or Russet
potatoes, peeled and cut into
1/2-inch cubes
2 medium fennel bulbs with their
lacy stalks
1/4 cup olive oil
1 cup chopped onion
1/2 hot-smoked salmon fi llet, skin
discarded and salmon fl aked
1 teaspoon fennel seeds, crushed
Kosher salt
Freshly ground black pepper
1. Bring a large saucepan fi lled two-
thirds full with water to a boil. Add
the potatoes and 2 teaspoons salt.
Cook until the potatoes are tender
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when pierced with a knife but still
hold their shape, about 5 minutes.
Drain the potatoes in a colander and
set aside.
2. Cut off the stalks from the fennel
bulbs. Remove the thin lacy fronds
and chop enough of them to make the
2 tablespoons; set aside. Reserve a few
lacy sprigs in a glass of water for the
garnish. Halve the bulbs lengthwise,
and with a sharp knife, cut out and
discard the tough triangular cores.
Th en chop enough fennel to yield 2
cups. Save any extra for another use.
3. Add half of the olive oil to a large,
heavy frying pan set over medium
heat. Add the chopped fennel and
onion and cook, stirring oft en, until
soft ened and lightly browned around
the edges, 4 to 5 minutes. Remove to
a plate.
4. Heat the remaining olive oil in
the same frying pan and, when hot,
add the potatoes. Cook, stirring
occasionally, until the potatoes are
golden brown, 8 to 10 minutes.
5. Return the fennel and onion to
the frying pan and stir 1 minute to
reheat. Add the fl aked salmon and
the crushed fennel seeds and cook 1
minute more. Season the hash with
more salt and with several generous
grinds of pepper. Sprinkle with the
reserved chopped fennel fronds.
6. Mound the hash in a serving dish
and garnish the center with some
fennel sprigs. Serve warm.
Cooking tip: To crush
fennel seeds, place them
in a self-sealing bag
and pound with a meat
pounder or rolling pin,
or use a mortar and
pestle. Or, use a small
spice grinder and grind
the seeds coarsely.
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