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Salmon Hash with Yukon Gold Potatoes and Herbs

From the share:
2 pounds Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice

From your kitchen:
4 tablespoons unsalted butter
1 large yellow onion, cut into 1/2-inch dice
2 stalks celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh dill
2 teaspoons minced fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 cups coarsely flaked cooked salmon
Hot-pepper sauce, for serving

From your garden:
2 teaspoons minced fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley leaves

In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.

Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.

Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.



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