The Perfect Lewis and Clark Breakfast
Filmed on the Columbia River in Washington and Oregon, special guest Laurence Cotton, Historian and Lewis and Clark expert, describes their expedition and what they ate, inspiring their perfect breakfast.
1 pound salmon fillet
1/2 cup whiskey
1/4 cup vegetable oil +4 tablespoons butter
4 large Idaho potatoes, peeled and diced
1 large onion, chopped
1 teaspoon salt
1 teaspoon pepper
12 quail eggs (or 6 chicken eggs) + 2 tablespoons butter
Preheat oven to 400 degrees F. Place salmon in roasting pan and pour whiskey and 1 cup water over. Cover and bake for 20 minutes. Allow to cool,
Meanwhile, heat oil and butter in a large skillet. Add potatoes and onions and cook on medium-low heat for 20 minutes, or until potatoes are tender. Season with salt and pepper. Crumble salmon with your hands and add to the skillet, mixing gently. Flatten hash with a spatula, so it gets browned on the bottom.
Heat 2 tablespoons butter in a medium skillet. Crack eggs into a pie plate and pour into pan. They'll cook in just a few minutes. Slide the eggs on top of the salmon hash. Cut into slices like a pie. Serve with fresh berries, bison jerky and strong coffee. Serves 6.