Salmon Hash With Potatoes & Dill recipe

4 servings

2 tablespoons vegetable or olive oil

1 large onion, cut into 1/2-inch dice

1 pound Boneless, skinless salmon fillet, cut into 1/2-inch dice

1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice

2 tablespoons vegetable or olive oil

2 tablespoons ketchup

1 tablespoon Dijon mustard

2 tablespoons chopped fresh dill

2 tablespoons water

1 pinch Salt and freshly ground black pepper

Heat 2 Tbs.

oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick).

While skillet heats, prepare onion and salmon as directed above.

A few minutes before cooking, increase heat to medium-high.

When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown.

Meanwhile, dice potatoes and toss with remaining oil.

Transfer salmon mixture to a bowl and reserve.

Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes.

As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs.

of water.

(Recipe can be prepared to this point up to 2 hours ahead.

Spread hot potatoes on a large lipped cookie sheet; cover when cool.

Return skillet to medium-high; add potatoes and re-crisp.

)Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper.

Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.