Salmon Hash from Cascades Restaurant in Portland,or

• 4 medium russet potatoes, peels on and cut in 1inch dice
• 1 cup vegetable oil
• 1 tablespoon chopped shallots or 1 tablespoon scallion
• 1 tablespoon chopped garlic
• 2 medium green peppers, cut in 1inch dice
• 1 medium sweet red pepper, cut in 1 inch dice
• 1 medium yellow sweet pepper, cut in 1 inch dice
• 12 medium red onion, cut in 1 inch dice
• 12 medium yellow onion, cut in 1 inch dice
• 1 lb salmon, cut in 1/2 inch dice
• 1 leaf of one stem fresh sage
• 1 pinch rubbed sage
• 1 pinch dried dill
• 2 pinches kosher salt
• 2 tablespoons dry sherry
• black and white pepper

1. Soak potatoes for 10 min in 2 or 3 changes of cold water.
2. Drain and pat dry with paper towels.
3. Heat vegetable oil in heavy skillet until it's smoking.
4. Fry potatoes, tossing and turning, 6-8 minutes, until they are nicely browned.
5. Drain and reserve.
6. Pour off all but 1/4c of the oil, leaving brown bits from potatoes.
7. Lower heat to medium.
8. In same skillet, saute shallots and garlic 1-2 minutes, until they are lightly colored.
9. Add pepers and onion and cook 2-3 minutes, until limp.
10. Raise heat to high, add salmon and potatoes and toss several times, cooking just until salmon becomes opaque.
11. A few seconds before salmlon is cooked stir in herbs and salt, adding peppers to taste.
12. Standing well away from skillet, pour i sherry and ignite it.
13. Toss until flames are extinguished.
14. Serve immediately.

russet potatoes, vegetable oil, shallots, garlic, green peppers, sweet red pepper, yellow sweet pepper, red onion, yellow onion, salmon, sage, sage, dill, kosher salt, sherry, black

Taken from www.food.com/recipe/salmon-hash-from-cascades-restaurant-in-portland-or-356608 (may not work)