Salmon's second life can take many shapes — croquettes, patties, a salad Niçoise, you name it — but any extra that shows up in my house is now going the way of this herby potato and salmon hash. While this dish lends itself to good eating any time of the day, I'm going to have to agree with Diane on it being an excellent choice for breakfast.
Reheating cooked salmon runs the high risk of a dry, chewy finished products, but with this recipe the salmon is one of the last items to go in. The majority of the flavor is built earlier in the recipe with the crispy potatoes (which you could cook in bacon fat if it so pleases you!), and then salmon swoops in and is cooked until just warmed through. Break out the hot sauce and your best poached egg for this one.
Salmon Hash with Yukon Gold Potatoes and Herbs
4 tablespoons unsalted butter
2 pounds red-skinned, Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
1 large yellow onion, cut into 1/2-inch dice
1 tablespoon chopped fresh dill
2 teaspoons minced fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 cups coarsely flaked cooked salmon
1/2 cup chopped fresh flat-leaf parsley leaves
Hot-pepper sauce, for serving
In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.
Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.
Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.
Reprinted with permission from Salmon by Diane Morgan, copyright (c) 2016. Published by Chronicle Books.