SMoked salmon, fennel and potato hash
Note: There are many delicious alternatives to traditional corned beef hash. This one, for example, pairs flaked hot-smoked salmon with sautéed fennel, onions and potatoes. Top with a poached egg for even more substance. From "Sunday Brunch," by Betty Rosbottom.
• 1 lb. russet or Yukon Gold potatoes, peeled and cut into 1/2 -in. cubes
• Kosher salt
• 2 medium fennel bulbs, with lacy stalks
• 1/4 c. olive oil, divided
• 1 c. chopped onion
• 1/2 lb. hot-smoked salmon fillet, skin discarded and salmon flaked
• 1 tsp. fennel seeds, crushed
• Freshly ground black pepper
Bring a large saucepan filled two-thirds full with water to a boil. Add the potatoes and 2 teaspoons salt. Cook until the potatoes are tender when pierced with a knife but still hold their shape, about 5 minutes. Drain the potatoes in a colander and set aside.
Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make 2 tablespoons; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups.
Add half the olive oil to a large, heavy frying pan set over medium heat. Add the chopped fennel and onion and cook, stirring often, until softened and lightly browned around the edges, 4 to 5 minutes. Remove to a plate.
Heat the remaining oil in the same frying pan and, when hot, add the potatoes. Cook, stirring occasionally, until the potatoes are golden brown, 8 to 10 minutes.
Return the fennel and onion to the frying pan and stir 1 minute to reheat. Add the flaked salmon and the crushed fennel seeds and cook 1 minute more. Season the hash with more salt and with several generous grinds of pepper. Sprinkle with reserved fennel fronds.
Mound the hash in a serving dish and garnish the center with some fennel sprigs. Serve warm.