Thursday, June 7th, 2012 | posted by mike
Serves 4
3/4 – 1 lb. cooked salmon fillet, leftovers are great
1 1/4 cup Idaho potatoes cut into 1/2 inch squares (good in this recipe but optional)
5 T roasted red pepper or Spanish piquillo pimientos, cut into 1/4 inch square pieces
Olive oil
2 T capers
1/2 cup coarsely chopped purple onion
2 1/2 T white balsamic or champagne vinegar
salt and coarse ground pepper
Fry the potatoes over med. heat (around 300º) for one min. Drain on paper towel or paper bag then fry in same oil at med.- high (around 360º) for another min. or until golden brown, drain again. You could use the boil then fry method but they won’t be as brown, crispy and tender
Next, heat a large heavy-duty pan or skillet over med- high heat, add enough olive oil to coat the bottom
Sauté onions until transparent, add roasted red pepper, capers and toss around the pan for 1 min., or until onions just start to turn brown
Add salmon, potatoes, vinegar salt and pepper and gently but constantly flip until hot (add a little more olive oil if hash doesn’t look moist enough)
Serve with poached eggs on top or on top of toast
