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Smoked Salmon Hash

Ingredients
1-1/3 pounds russet potatoes, peeled and sliced
Boiling water
2 Tablespoons unsalted butter
1 Tablespoon vegetable oil
1 large garlic clove, minced
1/2 cup minced onion
1/3 cup finely chopped celery
2 Tablespoons pimento, chopped
2 Tablespoons diced green pepper
6 Tablespoons cream or milk
1/4 teaspoon ground pepper
1/4 cup minced fresh parsley
10 ounces smoked salmon with skin, gray fat, and bones removed
Scrambled eggs to serve 4

Cook sliced potatoes in boiling water until just tender (5 to 6 minutes). Drain. Rinse under cold water and pat dry. In a heavy 8-inch skillet over high heat, melt 1 Tablespoon butter with 1 Tablespoon oil. Add potatoes and cook until crisp and golden (2 to 3 minutes), stirring frequently. Transfer potatoes to a medium bowl and set aside.

In the same skillet over medium-low heat, melt 1 Tablespoon butter. Add garlic, onion, celery, pimento, and green pepper. Cook until soft (about 6 minutes), stirring occasionally. Add this mixture to potatoes. Stir cream and pepper into potatoes. Cool to room temperature. Mix parsley and cubed salmon into potatoes. Taste, and add salt if needed. Cover and refrigerate for up to 24 hours if made ahead.

Before serving, bake at 350 degrees or in microwave until hot. To serve, put scrambled eggs in center of serving dish, then arrange smoked salmon hash around eggs.

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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