Salmon Hash from Cascades Restaurant in Portland,or |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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from Tastes of the Pacific Northwest by Fred Brack & Tina Bell Ingredients:
4 medium russet potatoes, peels on and cut in 1inch dice |
1 cup vegetable oil |
1 tablespoon chopped shallots or 1 tablespoon scallion |
1 tablespoon chopped garlic |
2 medium green peppers, cut in 1inch dice |
1 medium sweet red pepper, cut in 1 inch dice |
1 medium yellow sweet pepper, cut in 1 inch dice |
1/2 medium red onion, cut in 1 inch dice |
1/2 medium yellow onion, cut in 1 inch dice |
1 lb salmon, cut in 1/2 inch dice |
1 leaf of one stem fresh sage |
1 pinch rubbed sage |
1 pinch dried dill |
2 pinches kosher salt |
2 tablespoons dry sherry |
black and white pepper |
Directions:
1. Soak potatoes for 10 min in 2 or 3 changes of cold water. Drain and pat dry with paper towels. Heat vegetable oil in heavy skillet until it's smoking. Fry potatoes, tossing and turning, 6-8 minutes, until they are nicely browned. Drain and reserve. Pour off all but 1/4c of the oil, leaving brown bits from potatoes. Lower heat to medium.
2. In same skillet, saute shallots and garlic 1-2 minutes, until they are lightly colored. Add pepers and onion and cook 2-3 minutes, until limp. Raise heat to high, add salmon and potatoes and toss several times, cooking just until salmon becomes opaque.
3. A few seconds before salmlon is cooked stir in herbs and salt, adding peppers to taste. Standing well away from skillet, pour i sherry and ignite it. Toss until flames are extinguished. Serve immediately.
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