Salmon Hash

From Salmon; by Diane Morgan

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 4  tablespoons unsalted butter
• 2  lbs potatoes, peeled and cut into 1/2-inch dice (red-skinned, Yukon Gold, or Yellow Finn)
• 1  large yellow onion, cut into 1/2-inch dice
• 2  celery ribs, halved lengthwise, then cut crosswise into 1/2-inch dice
• 1  tablespoon  chopped fresh dill
• 2  teaspoons  minced fresh thyme
• 1  teaspoon kosher salt or 1  teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 3 1⁄2 cups  coarsely flaked  cooked salmon (roasted or grilled)
• 1  cup  chopped fresh flat-leaf parsley

Directions

1. In a large skillet, preferably cast iron, melt butter over medium heat and swirl to coat the pan.
2. Add in the potatoes and onion; stir/sauté until just coated with butter, about 1 minute.
3. Cover and cook for 7 minutes to steam the potatoes.
4. Add in the celery; stir briefly, then cover and cook 3 minutes longer.
5. Uncover the pan, increase heat to med-high, and add in the dill, thyme, salt, and pepper.
6. Cook/stir often, until the potatoes are lightly browned, 20-25 minutes.
7. Add in the salmon and parsley; cook just until the salmon is heated through.
8. Use a heatproof rubber spatula to stir the salmon so the salmon pieces do not fall apart.
9. Taste and adjust seasoning; serve immediately.