Oregon Salmon Hash
Cheryl Alters and Bill Jamison
A Real American Breakfast, by Cheryl Alters Jamison & Bill Jamison (William Morrow, an Imprint of HarperCollinsPublishers, 2002)
| Ingredients: | |
|---|---|
| 2 | tablespoons unsalted butter |
| 2 | tablespoons vegetable oil |
| 1 | pound Yukon Gold or waxy red potatoes, cut into ½-inch cubes |
| ½ | medium onion, preferably red or yellow, diced |
| 3 | tablespoons half-and-half |
| 1 | teaspoon Dijon mustard |
| salt and freshly ground black pepper to taste | |
| ¾ | to 1 pound hot-smoked salmon, not cold-smoked nova or lox, flaked |
| 3 | tablespoons minced fresh chives |
| 2 | teaspoons minced fresh dill or 1 teaspoon dried |
| sour cream, optional | |
| capers or caperberries, optional | |
Warm the butter and oil in a large heavy skillet over medium-low heat. Add the potatoes, stirring them well to coat with fat. Cover and cook the potatoes for 10 minutes, during which time you should hear only a faint cooking noise.
Uncover and turn the potatoes. Raise the heat to medium and cook for 5 minutes longer, until uniformly soft with some crisp brown spots. Add the onion and pat the mixture down. Cook until the onion is soft and the mixture begins to stick in a few spots and brown on the bottom, 5 minutes longer. Scrape up from the bottom, then add the half-and-half, mustard, salt and a generous grinding of pepper.
Raise the heat to medium-high. Continue cooking until the liquid evaporates and the mixture begins to crisp and brown again, 5-8 minutes longer. Scrape up from the bottom and pat back down another time or two. Add the salmon and herbs and cook for a couple minutes longer, until heated through.
Serve hot, topped if you wish with a dollop of sour cream and a sprinkle of capers.
Recipe serves 4.
Category: Fish & Seafood