I've spent the last week in the Northwest United States, visiting Portland and Seattle and have brought back an enthusiasm for the tastes of the Northern Pacific coast.
While in Portland, we breakfasted at Mother's, a popular brunch destination for tourists and native Portlanders (Portlandians? Portlandoise?) alike. I enjoyed a big dish of salmon hash while my wife broke her fast with marionberry waffles.
This isn't the recipe from Mother's, but is my attempt to create a delicious breakfast hash of Omega-3 laden fish and potatoes.
1-1½ pounds new potatoes, diced to ½"
3/4 pounds salmon filet, diced to ½"
2 tablespoons butter
2 tablespoons olive oil
1/3 cup heavy cream
1 tablespoon dijon mustard
1 tablespoon yellow mustard
3 tablespoons fresh thyme, minced
½ purple onion, diced to ½"
1 tablespoon capers if desired
salt and pepper
Heat the oil and melt the butter over low-medium heat. Toss the diced potatoes in the skillet until coated with butter and oil. Cover, and let cook for 10 minutes without turning.
After 10 minutes, add the onion, 1 tablespoon thyme, salt and pepper. Toss in pan, pat down, raise heat to medium-high and cook until onions are softened, about 5 minutes. Some potatoes should be getting gbd (golden, brown, and delicious).
Mix cream and mustards together, pour into skillet, toss to coat potatoes. If desired, add capers at this point.
Make a space for the salmon in the side of the pan. Add salmon and 1 tablespoon thyme to space in pan. Toss salmon dice until seared on all sides, then mix with rest of hash. Taste for seasoning, add salt and pepper as needed.
Serve in bowl with last tablespoon of fresh thyme on top.
For extra Pacific Northwest flavor, add 1 cup Wilamette Valley pinot noir wine to hash with the salmon and cook until wine is gone. Alternately, serve with side of fresh blueberries and cream.