Salmon Hash With Potatoes & Dill

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound Boneless, skinless salmon fillet, cut into 1/2-inch dice
1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons water
1 pinch Salt and freshly ground black pepper

DIRECTIONS

Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve.
Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Hash in a Dash on March 14, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Mar. 18, 2008 by Jasmine in Chico

Really fantastic, I wish I'd taken a picture! It was so, so good, I served it with buttermilk... MORE

Reviewed on Jul. 27, 2006 by KELLIBO

Excellent hash, and a nice change from the typical corned-beed: crusty, brown, and delicious. ... MORE

Reviewed on Oct. 14, 2008 by Giuli

I skipped the ketchup/mustard combo and instead just added dried dill to the whole concoction.... MORE

Reviewed on Sep. 28, 2008 by greykitty

This was just ok. Edible, but nothing special. The fish was overcooked, I should have added... MORE

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