No, no, not roe... from the Urban Gourmand series...
Hot cuisine during the econolapse, er... econolypse, er... downturn.
(This worked so well I really should have taken pictures...)
Two small potatoes, cut into 1/4" cubes.
Half a slice of homemade pumpernickel bread, cut into 1/4" cubes
2 eggs
1 green onion
1/3 cup salmon, flaked. (Leftover from Friday's baked salmon fillets)
Potatoes go into a HOT skillet with 2 tablespoons of olive oil. Salt and pepper to taste. As they begining to brown (2-3 min.) toss and add a little more olive oil.
Finely chop the green onion (ya'll call 'em scallions) and add to the 1/3 cup flaked baked salmon. Mix ever so gently so they become good friends.
Even small cubed potatoes take a while to cook so don't rush the process. Use that fancy wrist-flick and give them a good toss. Spread them back out so each cube has at least one side down to the skillet.
Now timing is everything. Taste a potato. Done? Done-ish? Done-ok? then add in the bread cubes. Toss them to soak up any residual flavor fortified olive oil. Continue over moderate heat.
Now like I said, timing is everything. Heat a clean skillet with one drop of water in the center. When the water evaporates spray the skillet with the non-stick cooking spray of your choice. Vigorously beat the two eggs and add to the clean-hot-sprayed skillet. Commence to scramble.
Timing is EVERYTHING. Add the salmon&green onion (ya'll call 'em scallions) mixture when the scrambled eggs are just beginning to coalesce (reads still wet but firming up fast.) Continue to scramble until they are still moist (they look slightly undercooked) then plate them. Don't wait! They will finish cooking while you plate the potatoes.
Enjoy!
I found the potato/pumpernickle an interesting counter point to the salmon&green onion.
Bonus nonsense:
"Stan Freberg Christmas Dragnet lyrics"
This is the season.
My name's Wednesday.
My partner's Frank Jones.
The Chief's name is Captain Kellogg.
December the 24th, Christmas Eve.
They brought in a guy named 'Grudge'.
When I heard what they booked him on, my blood ran cold.
It was a 4096325- 096704: not believing in Santa Claus.
4:35 p.m.
I was working the holiday watch out of homicide with Frank.
"Hang up your stocking yet, Joe?"
"Yeah, just before I come down. You too Frank?"
"Alway do.
Hung it up early just in case I have'ta work late tonight.
Wouldn't wanna miss out on when Santa Claus comes you know. "
"Sure wouldn't, be a shame."
"Whatcha gonna do tomorrow, Joe?
Whatcha gonna do on Christmas, got any plans?"
"Nothin' much."
"Why don't you come by the house Joe?
We're gonna have Christmas dinner.
You know, all the trimmings:
turkey, celery stuffing, oysters maybe.
Chestnuts, all the trimmings, you know.
Cranberry sauce, love'ta have ya.
The Missus always fixes a plate of relish
with them little carrot sticks.
You know, olives, pickles, scallions.
Most people call them green onions, but they're really scallions.
Did you ever notice that Joe?"
"Notice what Frank?"
"How most people call them green onions but they're really scallions."
"Uh-huh. Scallions."
"Anytime after two, Joe. Love ta have ya."
"Uh-huh. Well I'll see."
"Love ta have ya."
"Uh-huh. Well, I'll see."
"Love ta have ya."
"Uh-huh. Well, I'll see."
"Missus always fixes a plate of relish with them little carrot sticks.
You know - olives, pickles, scallions."
Sad news. On 7 March, 78-year-old Gene Maudlin who blogged for four years at Old Horsetail Snake died. According to a lovely tribute to him at 
