Alaskan Salmon Potato Hash with Dill

Ingredients

• 10 oz salmon fillet, skin removed
• 1 lb waxy potatoes, cut into 1/2-inch cubes
• 3 tbsp neutral oil or butter, divided
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 small red bell pepper, diced
• 2 large eggs
• 3 tbsp chopped fresh dill
• 1 lemon, half juiced and half cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Put the cubed potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 6 minutes, until the edges are just yielding but the centres still firm.
2. Drain them thoroughly and leave them in the colander for 5 minutes to steam dry. This parboil-and-dry step is the only reliable way to get a hash that is crisp outside and fluffy inside.
3. Season the salmon with salt and pepper. Heat 1 tablespoon of the oil in a wide skillet over medium-high heat and cook the fillet for 3 minutes per side, until just opaque at 145F (63C). Lift it out and flake it into large pieces.
4. Add the remaining oil to the pan, raise the heat, and add the potatoes in a single layer. Leave them completely undisturbed for 5 minutes so a crust forms.
5. Turn them and cook for 8 to 10 minutes more, turning every few minutes, until golden on most sides. Add the onion and bell pepper for the last 5 minutes and the garlic for the last 30 seconds.
6. Fold the flaked salmon and the dill through gently, keeping the pieces intact rather than breaking them into shreds, and season with salt, pepper, and the lemon juice.
7. Fry the eggs in a separate pan over medium heat until the whites are set and the yolks still runny, about 3 minutes.
8. Divide the hash between two plates, top each with a fried egg, and serve with the fresh herbs and lemon wedges.

Allergen note: Contains dairy, egg and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.