Smoked Salmon Hash


This morning I made a lovely and simple breakfast hash with some excellent local smoked salmon.

My father has a small potato patch and he dug up a few very fresh, waxy, red-skinned potatoes. In a small pot I covered the potatoes with cold water and boiled them until fork-tender. I drained the taters and when they were cool enough to handle I peeled them, mostly. I left on about 20% of the skin for a little texture. Next I cubed them roughly and set them aside.

I cut up half of a small onion into a large dice. I also chopped up one celery stalk, a small piece of fennel bulb, and one very large garlic clove. I then minced a little rosemary, some lemon thyme, some parsley, and a tiny fistful of celery leaf. I broke up a big handful of smoked salmon into flakey chunks; this was hot-smoked “kippered” salmon, as opposed to lox or nova, although you could use pretty much any type of salmon you wanted. Or you could use smoked trout or cooked lobster meat or big chunks of crispy bacon if you wanted to.

Into a hot skillet I swirled about three tablespoons of olive oil and added a tablespoon of butter. I threw in the onions, celery, and fennel. I added a big pinch of kosher salt and a generous amount of cracked black pepper. I sauteed all that over medium high heat until just barely browned and then added the potatoes. I stirred the ingredients together until well-combined and let the potatoes brown on one side until crispy and golden. I stirred in the salmon and the herbs and cooked for about five minutes over high. I checked for seasoning, added a bit more salt, and then killed the heat.

It was ready to eat. And it was yummy! Fried up a couple of farm-fresh eggs and had a fantastic brekkie.

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