Prepare kasha: In a medium skillet or saucepan, bring broth, oil, salt and black pepper to a boil.
In a small bowl, lightly beat egg with a fork. Add kasha, stirring to coat kernels. In a separate medium skillet or saucepan on high, add egg-coated kasha. Cook for 2 to 3 minutes, stirring constantly until egg has dried and kernels are separate. Reduce heat to low.
Quickly stir in boiling broth mixture. Cover tightly and simmer for 7 to 10 minutes, until kasha kernels are tender and liquid is absorbed. (Makes about 4 cups.)
Prepare salmon pilaf: Heat oil in a pan on medium-high. Add garlic, vegetables, salt and black pepper, and saute until vegetables are tender. Add salmon and cook until heated through.
Add kasha and mix into pilaf until well blended. Serve warm.
Salmon is heavenly in hash, especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.
Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!