Smoked Salmon Hash with Lemon-Parsley Vinaigrette Recipe

• 3 tablespoons finely chopped Italian parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 medium garlic clove, minced
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 1 teaspoon water
• Kosher salt
• Freshly ground black pepper
• 2 medium shallots, small dice
• 6 ounces sliced smoked salmon, cut into bite-sized pieces

1. Place all of the measured ingredients in a medium, nonreactive bowl, season with pepper, and whisk to combine; set aside.
2. Heat the oil in a large nonstick frying pan over medium heat until shimmering.
3. Add the potatoes and water, season generously with salt and pepper, and stir to coat the potatoes in the oil.
4. Cover the pan with a tightfitting lid and cook, stirring once halfway through the cooking time, until the potatoes are just cooked through and starting to brown on the bottom, about 8 to 10 minutes total.
5. Add the shallots and stir to combine.
6. Cook uncovered, stirring rarely, until the potatoes are golden brown on several sides, about 10 minutes.
7. Taste and season with additional salt and pepper as needed.
8. Remove the pan from the heat, scatter the salmon over the potatoes, and stir to combine.
9. Serve immediately, passing the vinaigrette on the side.

italian parsley, extravirgin olive oil, freshly grated lemon zest, freshly squeezed lemon juice, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, potatoes, water, kosher salt, freshly ground black pepper, shallots, salmon

Taken from www.chowhound.com/recipes/smoked-salmon-hash-with-lemon-parsley-vinaigrette-30310 (may not work)