Fresh Salmon Hash
rec.food.cooking/Nina Lebowitz (1995)
Servings: 6

This is a wonderful recipe from the Colorado Cache Cookbook. I made for a baby shower brunch and it was a big hit. It's best made a day in advance and reheated and is easy to double.

1 medium russet or Idaho potato, peeled and sliced
3 tablespoons unsalted butter
2 tablespoons safflower oil
1 large clove garlic, minced
1/2 cup minced onion
1/3 cup finely chopped celery
2 tablespoons chopped pimiento (I left this out -- can't stand them)
2 tablespoons diced green bell pepper (left this out too)
6 tablespoons heavy cream
1/2 teaspoon ground white pepper
1/4 cup minced fresh parsley
1-1/2 cups cooked, flaked fresh salmon (about 10 oz.)

Cook sliced potato in boiling water until just tender, 5-6 minutes. Drain, rinse under cold water and pat dry. Dice cooked potato slices. In a heavy 8-inch skillet over high heat, melt 1 tablespoon butter with 1 tablespoon oil. Add the diced potatoes and cook until crisp and golden, 2-3 minutes, stirring frequently. Transfer potatoes to medium bowl and set aside. In the same skillet, over medium-low heat, melt 1 tablespoon butter. Add garlic, onion, celery, pimiento and green pepper. Cook until soft about 6 minutes, stirring occasionally. Add this mixture to the potatoes. Stir cream, salt and white pepper into potato mixture. Cool to room temperature. Mix parsley and salmon into potato mixture. Cover and refrigerate up to 24 hours if made ahead. Saute salmon hash until crisp and golden, about 4 minutes. Serve immediately.