HashStuff

"Hash, comes from the French word hacher (to chop)"

I might try this one this weekend. Sound interesting to me.

The Heathman's Smoked Salmon Hash

Makes 4 servings

This popular mainstay of the breakfast menu at The Heathman Restaurant in Portland has been featured in Sunset magazine and in "Best American Recipes 1999." It uses hot-smoked salmon, which has a firmer texture than cold-smoked salmon such as lox.

2 pounds potatoes (about 7 medium)
1 pound hot-smoked salmon (not lox)
1 small red onion, minced
1 tablespoon prepared horseradish
1 tablespoon coarse-grain mustard
1/4 cup capers, drained
1/4 cup sour cream; plus more for garnish (optional)
Salt and freshly ground pepper
2 tablespoons butter
2 tablespoons vegetable oil
Whipping cream (optional)

Place the potatoes in a large pan and cover with water. Bring to a boil and cook until tender. Cool completely, peel and cube.

Shred the smoked salmon and place in a medium bowl. Add the onion, horseradish, mustard, capers and 1/4 cup sour cream. Toss to combine and add salt and pepper to taste; set aside.

In a large, heavy saute pan, melt the butter and add the oil. Add the cubed potatoes and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add additional salt and pepper, if desired.

Divide among 4 plates and top with the optional garnish of a little sour cream (thinned with cream, if desired). Serve immediately.

Lo**

Posted by Lori at September 2, 2005 12:45 PM