There is a restaurant in Portland called Mother's which serves some of the best brunch I have ever tasted, in a setting that is somehow both trendy and a bit like your mother's kitchen (if your mother was a sophisticated, cocktail-drinkin' lady in the 1950s). The emphasis is on homecooked-style meals your mother would make, and I am especially fond of their French toast made with a cornflake crust and deep fried, as well as their creamy salmon hash - something my Oregonian mother would certainly serve at the dinner table. So here is a rather easy version of salmon hash I came up with myself (not for the faint-hearted or dieter!).
*The coleslaw on the side is my roommate's creation: Asian-style slaw made of the various veggies we have in the fridge at the time, sesame oil, rice vinegar, and other spices she keeps closely guarded.
