SMoked salmon, fennel and potato hash

Serves 6.

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.