Salmon Hash: Leftovers Made From Scratch

If hash is a simple, honest treat when made with leftovers, imagine how much more delicious it is when made with fresh ingredients.

Unfortunately, the traditional corned beef hash, which starts with simmering a whole brisket for several hours, is more work than many a reasonable cook would go to. However, a fish hash takes only minutes and can be made using just enough ingredients for two servings.

Salmon makes a perfect base for hash--it’s a full-flavored fish with natural binding power to hold the potatoes and other vegetables together. Use either fresh salmon steaks or fillets that are carefully boned. (If you’re cooking salmon for another recipe and have about two cups left over, that could substitute. However, the results will be a little more crumbly, since the salmon will cook longer than it would if the dish were made with raw fish.)

Instead of the usual catsup that accompanies corned beef hash, serve a sharp, creamy sauce of horseradish, dill and sour cream or yogurt.

This recipe is especially good as a brunch entree. Round out the menu with hot rolls or muffins and a fruit compote.

SALMON HASH WITH HORSERADISH-DILL SAUCE

3 medium new potatoes

2 tablespoons olive oil

1/2 cup chopped onion

1 celery stalk, diced

1/2 teaspoon coarsely ground white or black pepper

Salt

2 tablespoons dry white wine

1/2 pound skinned, boned salmon, cut into 1-inch chunks

1 tablespoon minced fresh dill

Horseradish-Dill Sauce

Cook potatoes in water to cover until just tender, but firm at center, 30 to 45 minutes. Drain well and peel, if desired. Cut potatoes into quarters, then into 1/4-inch-thick slices.

Heat olive oil in medium non-stick skillet. Add onion, celery, potatoes and pepper. Season to taste with salt. Saute over medium heat until potatoes are golden, about 10 minutes. Flip mixture over with spatula and brown, about 5 minutes. (Mixture will be crumbly and some food will probably stick to skillet.)

Push potato mixture to 1 side, add wine and scrape up any browned bits that stick to bottom of skillet. Spread mixture over full bottom of skillet and add salmon and dill. Cook over medium heat, stirring occasionally, until salmon is cooked through, about 5 minutes. Adjust salt to taste. Serve with Horseradish-Dill Sauce on side. Makes 2 servings.

Horseradish-Dill Sauce

1/4 cup sour cream or plain yogurt

1 tablespoon drained white or red horseradish

1 tablespoon minced fresh dill

Salt

Freshly ground white pepper

Combine sour cream, horseradish and dill in bowl. Season to taste with salt and white pepper. Makes about 1/4 cup.

Note: Red horseradish will turn sauce deep pink color, white horseradish may be used instead.