Fish'n'Taters

I find Guy Fieri to be crazy amounts of annoying. I only really watch Diners, Drive-ins and Dives because it's probably on the better half of Food Network's programming and nothing is more irritating than listening to Bobby Flay mispronounce "chipotle" every five seconds since he is unable to make a dish that doesn't involve chipotle and ancho chile powder. *Anywho* one of the few high points on DDD was a salmon hash that looked tasty enough to attempt to make at home. The results were nomilicious!

I had a frozen salmon filet leftover from Lent and a failed attempt at dieting, so I had the most "elusive" ingredient on the list already on hand. Hence, I definitely *had* to make this.



The salmon also looked kind of gross after being shrink wrapped in plastic in my freezer for a couple months, so I felt much less guilty for chopping up a perfectly good piece of salmon.

Salmon Hash (or "Fish'n'Taters" as proclaimed by the 'sband)

4 oz salmon
1 large russet potato (~1.25 lbs), cubed into ~1/4 in pieces
3 cloves garlic, minced
1/4 onion, sliced
olive oil, butter
s+p
1/4 tsp paprika

Heat oil over medium in a large pan, add onions, pinch of salt and cook until translucent and a little bit brown.



Add potatoes and a large amount of salt, and a few grinds of black pepper (and maybe some butter if you're feeling adventurous). Cook until the potatoes are mostly done. Add in paprika and stir to coat all potatoes. Add in garlic and stir for 30s until fragrant.



Add in salmon, some more salt and stir the hash to break up and cook the salmon.



So I admit that the pictures don't look completely appetizing, but not all food must be beautiful to be delicious. I think my biggest problem was that I didn't soak the potatoes before frying which meant that they were still incredibly starchy. It wasn't a huge deal, but as one can see, they left quite a mess on the bottom of the pan. Overall, though, this didn't matter much and it was super duper tasty. :)