Smoked Salmon Hash – The Herb Box Reigns Supreme
By Susie Timm, Head Cheese
There are certain dishes around town that I dream about. They stick in my mind and on my taste buds for months or even years.
One such dish is the smoked salmon hash at the Herb Box. Pretty much every Sunday during church, my stomach rumbles and I think longingly of that hash.
The Herb Box at DC Ranch is about 3 miles south of my church, so it’s quite convenient to stop in and satisfy my cravings.
Chef Becky Windels sources her salmon from a close family friend at Colorado Honey Smoked Fish Company in Aurora, Colorado. (honeysmokedfish.com)
This Sunday Brunch dish is clearly cooked with love. Windels prepares the hash with crispy fingerling potatoes, crunchy fried capers, the delicious smoked salmon, spring onions, aioli and a soft cooked egg on top. It’s the breakfast of champions. Or smoked food lovers.
It’s salty, tangy and the egg really brings the whole dish together. It’s also not dripping with grease like some versions of hash tend to. It’s in my top 5 of all breakfasts in the Valley.
I’ve had a smoked salmon “thing” since I was in 1st grade and my dad took me to a Jewish Deli in Milwaukee. I could eat it by the pound. Ok, I’ll dream of eating it by the pound– since it’s not really a cheap habit.
Good thing the Herb Box will soon be opening in the old Estate House Spot on Stetson on the Scottsdale Waterfront. Other food lovers will have access to this dish.