Here is a great way to use leftover salmon, especially poached salmon. For a sophisticated presentation, crown the hash with a poached egg and top with hollandaise sauce (see related recipe at left).
- 3 Yukon gold potatoes, about 1 lb. total
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1/2 cup heavy cream
- 1 tsp. chopped fresh dill
- 1 lb. cooked salmon, broken into bite-size pieces
- Kosher salt and freshly ground pepper, to taste
Peel the potatoes and cut them into 1/2-inch dice.
In a large fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until softened, about 5 minutes. Add the potatoes, reduce the heat to medium, cover and cook, stirring and scraping the bottom of the pan often, until the potatoes are almost tender but still hold their shape, about 15 minutes. Add 1 Tbs. water if the pan seems too dry.
Stir in the cream, reduce the heat to medium and simmer gently, stirring occasionally, until the potatoes are soft, 8 to 10 minutes. During the last 5 minutes of cooking, stir in the dill and salmon and heat through. Taste and adjust the seasonings with salt and pepper.
Divide the hash among warmed individual plates and serve immediately. Serves 6.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).