The Perfect Lewis & Clark Breakfast

Filmed on the Columbia River in Washington and Oregon, special guest Laurence Cotton, Historian and Lewis & Clark expert, describes their expedition and what they ate, inspiring this 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

Fresh berries

Strong coffee

Bison jerky

      The Recipe

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 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.



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