This dish represents a couple attributes that I love in a meal: one pot cooking and using up leftovers. I’m giddy when I’m going through my fridge and finding half a shallot that will work perfectly and may have otherwise gone to waste…that’s why I love all types of hash…even for dinner! Plus, it’s darn tasty.
I didn’t have to make a trip to the store for this dish. You can make hash with probably any kind of leftovers you have in your fridge. Here’s what I did for last night’s dinner that I made for my hubby and me.
Melt a couple tablespoons of butter with a swirl of olive oil in a large non-stick pan over medium heat.
Add a cup or more baby potatoes (I used “ruby red”) quartered into bite-sized pieces. Add some freshly ground pepper.
Cover with a lid and turn the heat to medium low while you find and chop other ingredients. This helps to steam the potatoes so they’re softer when it’s time to enjoy dinner.
Because I had this in the fridge, I added the remainder of a shallot (about a half of a large shallot) finely diced to my potatoes. Give a good stir, careful to keep any crispy golden outside that may be developing on the taters. Put the lid back on.
Chop one sweet red pepper and add to the pan.
At this time, my potatoes have “steamed” enough and it was time to turn up the heat to medium.
Add sliced mushrooms. I think I had about 6 left over in the fridge that I sliced and added to the hash along with a half of a sweet onion that I diced.
Continue to carefully fold the hash over to continue to mix the ingredients. At this point, I’ll sneak a bite of potato to see if I need more pepper. And I add fresh sea salt.
After the red peppers and sweet onions are soft, I add a shy cup of chopped Italian parsley and some diced green onions. I like my green onions and parsley not to get too soft in dishes like this – so I add them towards the end.
I wait until just before serving before I add my left over salmon, which I chunked into big bites and removed any bones. I don’t want to over cook the salmon.
Just before adding the salmon, I mixed about a half cup of sour cream, with a squeeze of lemon juice from the half lemon that was sitting in the fridge. I also added some finely grated lemon rind…really getting the most out of that half lemon. I added a healthy teaspoon of Toasted Garlic Horseradish Dip (if you don’t have this, you can just substitute horseradish and garlic) because I have it. Add freshly ground pepper, sea salt and a dash of dill to taste. I didn’t have fresh dill, so I resorted to my spice drawer.
Voila – Salmon Hash!
I’ll also make hash out of left over steak, any type of left over roast (pork, beef, etc)….it’s a dinner time favorite. I suppose one of these days I could try it for breakfast with an egg.