Smoked Salmon Hash
There’s been quite a long silence, for quite good reasons if I might say so myself. I got married on June 1st (which was preceded by a lot of nervousness and preparations) and then went honeymooning in New York for a bit over a week. The trip will be elaborated upon once I’ve sorted through the 900+ pictures.
Swedish hash, or pyttipanna, is made by frying neatly diced potatoes and leftover meats along with chopped onions. We were a bit short in the leftover meats department but had some smoked salmon that we got from my wife’s aunt, who was clearing out her fridge.
In one pan, onions, fried over medium heat until brown. I added some garlic and red peppers to keep the salmon more company.
In a second pan, potatoes, along with a sprig of thyme.
Once everything is more or less cooked, the salmon can be added. It really doesn’t need a lot of pan time, already being smoked.
Potatoes tipped in too. Time to season and stir.
Pyttipanna is traditionally served with fried eggs and pickled beets (and in recent times often with ketchup and similar) but I decided to manage without.
This entry was posted on June 16, 2013 at 17:57 and is filed under peppers, potato, scandinavian, smoked salmon, vegetarian with tags dinner, fish, food, frying, hash, onions, pescetarian, potatoes, pyttipanna, quick cooking, red peppers, salmon, smoked salmon, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.