Smoked Salmon Hash

I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.

Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.

What to do?

My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.

...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

• Microwave
• Paring knife
• Large knife and cutting board for dicing potatoes and onions
• Large sauté pan
• Spatula

Ingredients

• 1 large russet potato
• 2 medium-sized yams
• 1 large sweet onion, diced
• 1 tablespoon olive oil
• 1/4 pound smoked salmon
• 1 tsp. fresh minced dill, (optional)

Directions

1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
2. Pare the yams and dice (about 1/2 inch).
3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
5. Sprinkle with fresh dill and serve.