Christmas | Frying | Fish | Potatoes | Breakfast | Brunch | Main Dish | 20-Minute Supper Club | All categories...
food
Oregon Salmon Hash*
Salmon hash often puts a shine on Pacific Northwest mornings. There you'll find it in fancy hotel dining rooms, cheap cafes, and, in this simple but sublime form, on many home tables.
Ingredients (Serves 4)
| 2 | tablespoons unsalted butter |
| 2 | tablespoons vegetable oil |
| 1 | pound Yukon Gold or waxy red potatoes, peeled if you wish and cut into 1/2 – inch cubes |
| 1/2 | medium onion, diced |
| 2 | tablespoons chopped fresh tarragon |
| 3 | tablespoons cream |
| 1 | teaspoon Dijon mustard |
| 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 |
Instructions
- Warm butter and oil in a large heavy skillet over medium-low heat. Add potatoes, stirring them well to coat. Cover and cook potatoes for 10 minutes, during which time you should hear only a faint cooking noise.
- Uncover and turn potatoes. Raise heat to medium and cook for 5 minutes longer, until uniformly soft with some crisp brown spots. Add onion and pat mixture down. Cook until onion is soft and mixture begins to stick in a few spots and brown on bottom, 5 minutes longer.
- Scrape up from bottom, then add half-and-half, mustard, salt, and a generous grinding of pepper. Raise heat to medium-high. Continue cooking until liquid evaporates and mixture begins to crisp and brown again, 5 to 8 minutes longer.
- Scrape up from bottom and pat back down another time or two. Add salmon and herbs and cook for a couple of minutes longer, until heated through. Serve hot, topped if you wish with a dollop of sour cream and a sprinkle of capers.
*Find this and other great recipes in…
A Real American Breakfast
By Cheryl Alters & Bill Jamison
Remember when breakfast was the most important meal of the day? A Real American Breakfast offers 275 breakfast recipes, from traditional classics, regional favorites to ethnic-inspired dishes, all served with a side dish of culinary history from award-winning, best-selling authors Cheryl Alters Jamison and Bill Jamison.
*This recipe has been adapted from its original.
Comment on "Oregon Salmon Hash*"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of Wish.ca. Read our privacy policy for more information.
Your comment