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This hearty breakfast hash is the ultimate way to repurpose leftover wild Alaskan fish: salmon, black cod, rockfish, Pacific cod, or whatever you’ve got on hand. Crisped potatoes, smoky bacon, and sautéed vegetables are tossed together in one skillet, then finished with flaked fish and a tangy horseradish-dill cream.
Directions
- Bring water to a boil in a large pot. Add potatoes. Cook until fork tender about 7 minutes. Drain potatoes, cut half. Smash half using the palm of your hand against a flat metal pancake turner on a cutting board.
- In a large cast iron skillet over medium high heat, cook bacon until crispy. Remove and set aside.
- In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about 5 minutes until soft. Remove and add potato halves, cut side down. Cook over medium high heat until browned and crisp, about 5 minutes.
- Add fish to warm through. Add back bacon, celery and onion. Toss to combine. Plate.
- In a small bowl, mix together, horseradish, sour cream, and dill. Dollop around bowl with potatoes and salmon. Top with capers. Serve immediately.