Salmon Hash from Cascades Restaurant in Portland,or

Submitted by Chef GreanEyes

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

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 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.