Salmon Hash

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Leftover cooked meats and fish of all kinds can be transformed into one of the world’s most humble but satisfying dishes: hash. Generally speaking, hash includes potatoes as a primary ingredient, along with onion and sometimes other vegetables. This version uses our tried-and-true potato-onion-celery combination. Be sure to check the fish for bones before adding it to the pan.

Ingredients

	4	Tbsp. (½ stick) unsalted butter
	2	lb. firm-fleshed potatoes (such as White Rose, Yukon Gold, Yellow Finn), peeled and cut into ½-inch dice
	1	large yellow onion (10 to 12 ounces), cut into ½-inch dice
	2	ribs celery, halved lengthwise, and cut crosswise into ⅛-inch slices
	¼	tsp. dried dill weed
	½	tsp. dried thyme
	¼	tsp. salt
	½	tsp. ground pepper
	3½	cups flaked Whole Roast Salmon
	1	cup lightly packed fresh parsley leaves, coarsely chopped
	~	Ketchup for serving

Steps

1. In a 12-inch and preferably nonstick skillet or sauté pan, melt the butter over medium heat. Add all the ingredients except the salmon and the parsley. Cover and cook for 10 minutes to steam the potatoes. Uncover, raise the heat to medium-high, and stir the mixture. Cook, stirring every 5 minutes, until lightly browned, about 25 minutes. Taste for salt, adding more if desired. Add the salmon and parsley and cook until the salmon is just warmed through. Serve from the pan at the table, or serve on 4 warmed plates. Ketchup is the traditional accompaniment.

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