Recipe: Simple Salmon Hash

Ingredients

• a pound of Yukon gold potatoes
• a salmon
• couple tablespoons of butter
• a tablespoon of olive oil
• salt to taste
• some freshly ground black pepper
• four tablespoons of fresh herb
• dill and tarragon
• small bunch of green onions

Instructions

Step 1

Prep the Hash Potatoes
If you want a really nice home-fried, or crusty-fried potato for breakfast, you want to parboil the potato first. So I got about a pound of Yukon gold potatoes that I quartered. We're going to put that over high heat and we're going to bring that to a simmer. I'm going to put in about a half-teaspoon of salt - we're not going to cook these all the way through. We're going to parboil, which means partially boil.

Step 2

If you want a really nice home-fried, or crusty-fried potato for breakfast, you want to parboil the potato first. So I got about a pound of Yukon gold potatoes that I quartered. We're going to put that over high heat and we're going to bring that to a simmer. I'm going to put in about a half-teaspoon of salt - we're not going to cook these all the way through. We're going to parboil, which means partially boil.

Step 3

Parboil the potato first if prefer nice home-fried or crusty-fried potato. quarter potatoes, put them into a pot.
Heat the por over a high heat to bring a simmer. Add a half-teaspoon of salt.
We just parboil the potatoes, which means partially boil.

Step 4

After boiling about 10 to 12 minutes, cool them to room temperature. Dice them up, and begin the frying process, the sautéing process to do this delicious, crusty salmon potato hash. The size must be consistency. We are ready to head to the stove.

Step 5

Now we are going to fry the Potatoes.
Put in a Non-stick pan over a medium high heat, add couple tablespoons of butter. Add some butter if you want crusty. Then to the two tablespoons of butter add about a tablespoon of olive oil. when the butter foams, and then stops foaming, we're going to add our potatoes. Be careful they don't splash - always push away.

Step 6

Add some salt to taste, and some freshly ground black pepper. Continue to cook for 6-7 minutes. Then add the remaining ingredients.

Step 7

To flavor the Hash, we use some traditional herbs : dill and tarragon. three or four tablespoons of fresh herb here - we're going to chop that, mince that, set aside.

Step 8

Reduce the heat to medium, add the small bunch of green onions. Save a little bit of the green tops to garnish later. Don't add the bottoms of the green onions, the lighter and whiter parts. We're going to put in about a quarter cup of roasted, spicy tomato salsa. So you're going to mix that in, pat it down a little bit, and we're going to let that crisp up for about five minutes.
Add the Salmon
Going to add our salmon. That nice fresh herb. And then really important: press it down, because this is the final crustification of the dish. So we want to get a really nice layer of crispiness on the bottom - what we'll do is we'll kind of turn it over as it cooks, and we'll do that a couple times. Again this is on medium heat. That is ready to eat.

Step 9

Serve the Salmon Hash
Go ahead and poach some eggs, with some black pepper, and then the green onions we saved from the onions we sautéed in here.