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
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.