Salmon Hash With Yukon Gold Potatoes And Herbs

Make this hash for a weekend brunch or an easy weeknight supper. For supper, I like to serve it with a tossed green salad or a steamed vegetable and crusty bread. You wouldn’t get an argument from me if you decided to replace the butter in the recipe with bacon fat! Or, you could cook half a dozen slices of bacon in the frying pan first, cook the potatoes in the rendered fat, and then chop the bacon and add it to the pot just before serving. For a more protein-packed bowl, top each serving with a poached egg. To kick up the heat, toss in some chopped jalapeño chile with the celery.

Serves 4 to 6

Ingredients

• 4 Tbsp [55 g] unsalted butter
• 2 lb [910 g] red-skinned, Yukon gold, or Yellow Finn potatoes, peeled and cut into 1/2-in [12-mm] dice
• 1 large yellow onion, cut into 1/2-in [12-mm] dice
• 2 stalks celery, halved lengthwise, then cut crosswise into slices 1/2 in [12 mm] thick
• 1 Tbsp chopped fresh dill
• 2 tsp minced fresh thyme
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3 cups [430 g] coarsely flaked cooked salmon
• 1/2 cup [15 g] chopped fresh flat-leaf parsley
• Hot-pepper sauce for serving

Preparation

1. In a 12-in [30.5-cm] frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute.
2. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.
3. Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer.
4. Uncover the pan, increase the heat to medium-high, and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.
5. Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces.
6. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.

Recipe courtesy of Chronicle Books. All rights reserved.