Smoked Salmon Hash with Tricolored Potatoes

• 2 pounds small tricolored potatoes or small Red Bliss potatoes
• 3 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 3 tablespoons olive oil
• 1/2 cup chopped apple, skin on
• 1/4 cup chopped roasted poblano chili or canned green Hatch chilies
• 1/4 cup heavy cream
• 8 ounces smoked salmon
• 1/4 cup chopped parsley
• Salt and freshly ground black pepper
• Sour cream, for topping (optional)
• Chopped green onions, for topping (optional)

1. In a medium saucepan, cover the potatoes with cold water.
2. Bring to a boil, then turn down heat and cook until potatoes are fork tender, about 10 minutes.
3. Drain and cool slightly, then coarsely chop.
4. In a 10- or 12-inch skillet, melt the butter, add the onions, and cook for 3 to 5 minutes.
5. Add the olive oil and the chopped potatoes and cook over medium heat until the potatoes are lightly browned, about 8 minutes.
6. Add the apple, chilies, and cream.
7. Continue to cook for 5 minutes and remove from heat.
8. Break the salmon into 2-inch pieces and place on top of the potatoes.
9. Sprinkle with parsley, salt, and pepper; top with sour cream and green onions; and serve.

potatoes, unsalted butter, yellow onion, olive oil, apple, poblano chili, heavy cream, salmon, parsley, salt, sour cream, green onions

Taken from www.cookstr.com/recipes/smoked-salmon-hash-with-tricolored-potatoes (may not work)