Salmon Hash from Cascades Restaurant in Portland,or

from Tastes of the Pacific Northwest by Fred Brack & Tina Bell

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 4-6

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.