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Salmon Hash from Cascades Restaurant in Portland,or

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“from Tastes of the Pacific Northwest by Fred Brack & Tina Bell”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

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.

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