Salmon Hash

Cook the salmon: Season the salmon fillet with salt and pepper. In a skillet, cook the salmon skin-side down over medium heat for about 4 minutes, then flip and cook another 3-4 minutes until just cooked through. Set aside to cool, then flake into large chunks, removing any skin and bones.

Prep the potatoes: Dice the Yukon Gold potatoes into 1/2-inch cubes. Rinse under cold water and pat completely dry - dry potatoes crisp better.

Start the hash: Heat olive oil in a large cast iron skillet over medium-high heat. Add the potatoes in an even layer. Let cook undisturbed for 4-5 minutes until the bottom develops a golden crust.

Add aromatics: Flip the potatoes and add the diced onion. Continue cooking, flipping occasionally, until potatoes are golden and tender, about 10-12 minutes total. Add the garlic in the last minute.

Start poaching water: While hash cooks, bring a wide saucepan of water to a gentle simmer. Add the white vinegar. The water should have small bubbles but not be boiling rapidly.

Add salmon to hash: Gently fold the flaked salmon, fresh dill, green onions, and capers (if using) into the potato hash. Season with salt and pepper. Keep warm over low heat while you poach the eggs.

Poach the eggs: Create a gentle whirlpool in the simmering water. Crack each egg into a small cup, then slide into the water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

Serve Pacific Northwest style: Divide the salmon hash among plates. Top each portion with a poached egg. Garnish with extra fresh dill and serve with lemon wedges. A drizzle of hollandaise makes it extra special.