I have been receiving the Sunset Magazine for years. It lets me pretend I am back in the Pacific Northwest when I am sitting in the heat of Houston. I will admit that the recipes I have tried have always left something to be desired, usually in terms of flavor. Or at least the recipes I have tried. I was reading the latest issue and there was a recipe for smoked salmon hash.
I always think of hash as something that is a bit clean out the refrigerator and easy. I started reading the recipe, knowing it came from a restaurant, and just decided it was much too work. But I make picadillo which is a Mexican hash and decided I could improvise. This is somewhere between the too. Very delicious. I served it with chips but rice would be good. Tortillas. Fried or poached eggs with runny middles. We just kept it simple with the chips.
smoked salmon hash
4 tablespoons olive oil
1/2 onion, peeled and chopped
six small golden potatoes, diced
one sweet potato, peeled and diced
six brussell sprouts, sliced fine
1/2 cup cranberries
1/2 cup raisins
1 teaspoon or to taste salt
1 teaspoon or to taste pepper
1 teaspoon or to taste cinnamon
1 small pinch ancho
1 small pinch chipolte
3 can smoked salmon (I used Brigham Fish Market smoke salmon, supposedly they will ship their canned fish if you call)
In a large skillet, heat the oil over medium heat. Add the onion. Let get some color and start adding the potatoes. I add the potatoes as I dice them so it is a little bit of a process, just a bit at a time. Once the potatoes are in, add the brussell sprouts. Add the sweet potato. Add the raisons and cranberries. Add the spices. Stir between each addition.
Cover and let cook ten minutes. Stir. Cover and let cook ten minutes more. Test for doneness. If done, serve, if not done, cover and let cook for ten more minutes.
I can see this with scrambled eggs in the morning.