Salmon and Potato Hash (4)

A delicious brunch or supper from Nigel Slater. You can leave out the jerusalem artichokes and add more potatoes if you like.

Salmon and Potato Hash (4)
Print Recipe
Salmon and Potato Hash (4)
Print Recipe
  1. Wash the potatoes and cook them for about 15-20 minutes in deep, lightly salted water. Check they are tender with the point of a knife.
  2. While the potatoes are cooking, peel, halve and slice the onions. Warm the oil in a shallow pan, then add the onions and cook until soft and golden. Take your time over this – it could take as long as 25 minutes – stirring them regularly.
  3. Peel the jerusalem artichokes and slice them thinly – no thicker than a pound coin. Add them to the onions and continue cooking until soft. Don’t worry if they break up a little.
  4. As the onions and artichokes continue to crisp, break up the hot-smoked salmon and tuck it among them. Add the potatoes to the pan, breaking each one slightly with the back of a spoon as you do so, to crumble somewhat.
  5. Chop the dill and parsley, and blend with the olive oil using a food processor or blender until you get a vivid green dressing. Trickle over the hash and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.