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Oregon Salmon Hash

Source of Recipe


From "A Real American Breakfast" by Cheryl & Bill Jamison






List of Ingredients



• 2 Tbsp unsalted butter
  
• 2 Tbsp vegetable oil
  
• 1 pound Yukon Gold potatoes, peeled if desired, cut into 1/2-inch cubes
  
• 1/2 medium onion, preferably red or yellow, diced
  
• 3 Tbsp half-and-half
  
• 1 tsp Dijon mustard
  
• Salt and freshly milled black pepper to taste
  
• 3/4 to 1 pound hot-smoked salmon (not cold-smoked nova or lox), flaked
  
• 3 Tbsp minced fresh chives
  
• 2 tsp minced fresh dill (or 1 tsp dried)
  
• Sour cream (optional)
  
• Capers or caperberries (optional)
  






Instructions



1. Warm the butter and oil in a large heavy skillet over medium-low heat. Add the potatoes, stirring them well to coat with the fat. Cover and cook the potatoes for 10 minutes, during which time you should only hear a faint crackling noise.
   
   
2. 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, about 5 minutes longer. Scrape up from the bottom, then add the half-and-half, mustard, salt, and a generous grinding of pepper.
   
   
3. Raise the heat to medium-high. Continue cooking until the liquid evaporates and the mixture begins to crisp and brown again, 5 to 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 with a dollop of sour cream, if you wish, and a sprinkle of capers.
   
   Makes 4 servings.