Love My Hash
Hash is high up on my list of comfort food, be it Corned Beef Hash, Turkey Hash or this very tasty Salmon Hash. What is not to love about hash? I make my hash with sauteed veggies, crisped potatoes, a little protein and sometimes I top everything off with a poached or fried egg. Hash is perfect for dinner, exceptional for brunch and always a fought-after leftover the next day. I recommend making more than you think you need. Chances are it will all be gobbled up, if not the day you serve it, soon afterwards.
The Secret to This Hash
I learned to make hash from Bradley Ogden's now out of print Breakfast, Lunch & Dinner Cookbook, published way back in 1991. Bradley's cookbook covers a variety of hash recipes, including a crab hash that is on my bucket list of things to cook before I die.
The first secret to great hash is a generous amount of butter. I use butter to saute the vegetables, crisp up the potatoes and saute the fish. I am not afraid of butter, particularly when I use a good quality butter made from pastured cow's milk. If you are butter-averse (I am so sorry for what you are missing!), you can substitute all or part of the butter with olive oil. I prefer to use unsalted butter so I can control the amount of salt in my food.
The second secret to great hash is not to overcrowd the potatoes as you crisp them up or the fish as you fry it. Overcrowding results in steaming not crisping. So give your taters and your fish a little room in the pan for best results.
Put an Egg On It
This hash is lovely just by itself, but it is also delicious served with a poached or fried egg. You can stretch this from a serves-4 recipe to a serves-6 recipe by adding eggs. Isn't it nice when economics and deliciousness go hand in hand?
Get our free cookbook: 15 Recipes That Will Make You Look Like A Star
A Perfect Meal for St. Patrick's Day
While most people think of traditional Corned Beef Hash for St. Patrick's day, I propose that Salmon Hash is a proper substitute and healthier to boot. Salmon has been eaten in Ireland since Celtic times, potatoes have a long history in Ireland and some fresh green herbs provide your meal with the lucky color of the Irish.
Brunch Cocktail Pairs
My Favorite Skillets
I have two skillets I like to use for this recipe. One is a 12" enameled cast iron skillet, although any good cast iron skillet will work beautifully. The other is a 12 3/4" non-stick Scanpan, my favorite non-stick pan. Scanpans are PTFE and PFOA-free, made from ceramic titanium, do a great job browning, are oven-safe, don't stick and you can use metal utensils on them without scratching. The manufacturer says they are dishwasher-safe, but they are so easy to clean I don't mind washing mine by hand.
- 2 pounds, yukon gold potatoes
- 1¾ pound salmon
- 2 red bell peppers, seeded and diced (about 2 cups)
- 2 celery stalks, diced
- 2 large leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)
- 6 T unsalted butter, olive oil or a combination of butter and olive oil, divided into 2 T portions
- Kosher salt and pepper to taste
- ¼ t cayenne pepper, adjust to taste
- ¼ cup chopped mixed herbs (parsley, tarragon, chives)
- 1 T capers
- Lemon garnish
- Bring a pot of salted water to a boil. While the water is boiling wash your potatoes and cut them in half. Add the potatoes to the water, let the pot return to a boil and then drop the heat to medium low. Cook the potatoes to al dente, about 15 minutes, depending on the size of your potatoes. The potatoes should pierce with a fork when they are done. Drain the potatoes and allow them to cool. Slip off the skins with your fingers and dice into a ½" pieces. Set aside.
- Remove any skin and bones from your salmon filet. Slice into 1" strips that are 2 - 3" long, depending on the shape of your fillet. Dry fish thoroughly, season with salt and pepper and refrigerate until ready to cook.
- Melt 2 T butter or olive oil in a large skillet. I use a 12" cast iron or a good non-stick pan. When the butter is hot, add red peppers, celery and leeks. Season with kosher salt, black pepper and cayenne pepper. Saute until soft, about 5 minutes. Remove vegetables from the pan and set aside.
- Add 2 more T of butter or olive oil to the pan and heat. When the butter is sizzling add the diced potatoes and cook over medium high heat until nicely browned, about 15 minutes. Allow the potatoes to brown completely on one side before you turn them. Add the vegetables and the fresh herbs to the potato pan and stir to combine.
- When the potatoes are almost brown add the last 2 T of butter or olive oil to a second cast iron or non-stick skillet and heat over medium high. When the fat is very hot add the salmon and cook about 2 minutes until a nice brown crust develops. Flip the salmon and cook on the other side until both sides are browned.
- Spread the potato and vegetable picture over a serving plate and top with pieces of salmon. Garnish with capers, lemon slices and fresh herb sprigs. Alternatively you can plate individually.
If you are adverse to dish washing you can make this dish with just one skillet, by taking turns, first cooking the vegetables, then the potatoes and finally the salmon. Or you can speed things up by using two skillets like I do. Start the vegetables and the potatoes in two different skillets. When the veggies are done remove them from the pan and set aside. Start the salmon in the second pan when the potatoes are about half way done.