Smoked Salmon Hash

I love Hubs dearly. One of the man's many attributes is that his cooking is quite stellar. In fact, when we first were dating I used to pretend that I didn't have the slightest idea as to how to cook, so that he would come over and make dinner for me most evenings. Ah, but those were the days.

Nowadays I must admit, I do most of the cooking. He gets off of work much later than me, and I really do enjoy cooking (fairly relaxing after a long day of work). But weekends - ah, those weekends are when Hubs is in his prime. The man loves nothing more than to spend his Saturday morning puttering around the kitchen, pulling together a rather elaborate breakfast for the two of us to enjoy.

So, imagine the man's complete and utter JOY when a recent issue of Saveur magazine arrived in our mailbox, as it was devoted entirely to - you guessed it - breakfast (thanks for that subscription, Coco). One of the first recipes he tried out of this one was the hash, a particular favorite of his.

The original recipe was for a smoked trout hash, but we had problems finding that around these parts (now if we were in Wisconsin, it wouldn't have been a problem...). Went with a smoked salmon instead, and I must say it was still quite divine! It is amazing but true - the addition of cream really does give the hash an extra-crispy coating. You must try it! All in all the dish was very crispy, filling, and the lemon (and cream sauce with horseradish) really zinged things up nicely. Amazing with your morning eggs and toast.

Smoked Salmon Hash

(Adapted from Saveur magazine, #114)

Ingredients:

4 Tbsp. unsalted butter

1 lb. boiled and cooled russet potatoes, cut into 1⁄2" cubes

1 small yellow onion, finely chopped

4 oz. boneless smoked salmon, diced into 1⁄2" chunks

1⁄4 c. heavy cream

1 Tbsp. finely chopped fresh dill

1⁄4 tsp. cayenne pepper

1 garlic clove, finely chopped

Kosher salt and freshly ground black pepper

3 Tbsp. crème fraîche

2 tsp. prepared horseradish

Finely chopped fresh parsley

Lemon wedges

Heat 3 tbsp. of the butter in a 10" skillet over medium-high heat. Add potatoes; cook, stirring, until lightly browned, 8–10 minutes.

Add remaining tbsp. of butter and onions. Cook, stirring occasionally, until onions soften, about 10 minutes. Add salmon, heavy cream, dill, cayenne pepper, garlic, and salt and pepper to taste. Stir to combine.

Turn hash in parts every 2 minutes, loosening any browned bits, until potatoes are golden brown, about 12 minutes.

Divide hash between 2 plates. Combine crème fraîche with horseradish. Garnish hash with sauce, parsley, and a squeeze of lemon.