Salmon Hash from Cascades Restaurant in Portland,or

Name: Salmon Hash from Cascades Restaurant in Portland,or
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium russet potatoes, peels on and cut in 1inch dice; 1 cup vegetable oil; 1 tablespoon chopped shallots or 1 tablespoon scallion; 1 tablespoon chopped garlic; 2 medium green peppers, cut in 1inch dice; 1 medium sweet red pepper, cut in 1 inch dice; 1 medium yellow sweet pepper, cut in 1 inch dice; 12 medium red onion, cut in 1 inch dice; 12 medium yellow onion, cut in 1 inch dice; 1 lb salmon, cut in 1/2 inch dice; 1 leaf of one stem fresh sage; 1 pinch rubbed sage; 1 pinch dried dill; 2 pinches kosher salt; 2 tablespoons dry sherry; black and white pepper

Servings: persons

4 medium russet potatoes, peels on and cut in 1inch dice
1 cup vegetable oil
1 tablespoon chopped shallots or 1 tablespoon scallion
1 tablespoon chopped garlic
2 medium green peppers, cut in 1inch dice
1 medium sweet red pepper, cut in 1 inch dice
1 medium yellow sweet pepper, cut in 1 inch dice
12 medium red onion, cut in 1 inch dice
12 medium yellow onion, cut in 1 inch dice
1 lb salmon, cut in 1/2 inch dice
1 leaf of one stem fresh sage
1 pinch rubbed sage
1 pinch dried dill
2 pinches kosher salt
2 tablespoons dry sherry
black and white pepper

1
Soak potatoes for 10 min in 2 or 3 changes of cold water.
2
Drain and pat dry with paper towels.
3
Heat vegetable oil in heavy skillet until it's smoking.
4
Fry potatoes, tossing and turning, 6-8 minutes, until they are nicely browned.
5
Drain and reserve.
6
Pour off all but 1/4c of the oil, leaving brown bits from potatoes.
7
Lower heat to medium.
8
In same skillet, saute shallots and garlic 1-2 minutes, until they are lightly colored.
9
Add pepers and onion and cook 2-3 minutes, until limp.
10
Raise heat to high, add salmon and potatoes and toss several times, cooking just until salmon becomes opaque.
11
A few seconds before salmlon is cooked stir in herbs and salt, adding peppers to taste.
12
Standing well away from skillet, pour i sherry and ignite it.
13
Toss until flames are extinguished.
14
Serve immediately.

1050

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium russet potatoes, peels on and cut in 1inch dice, 1 cup vegetable oil, 1 tablespoon chopped shallots or 1 tablespoon scallion, 1 tablespoon chopped garlic, and more.

Yes, Salmon Hash from Cascades Restaurant in Portland,or falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!