I was going to make this hash this weekend, for breakfast, but never got the chance. Since Larry’s not a big fan of hash, I made it tonight, just for myself. I think I like traditional corned beef hash better, even though I don’t really like corned beef on its own. Something about that mix of salty-crispy meat and potatoes really appeals to me. The salmon hash was good, though – the dilled créme fraîche was really yummy. I just had it plain, without a poached egg on top.

• Salmon Hash with Dilled Créme Fraîche (Fine Cooking #56, March 2003, p. 51)