COOKING HASH OIL : COOKING WITH REAL PUMPKIN.
Cooking Hash Oil
Salmon-potato-carrot hash on leaf lettuce dressed with a lemon-apple vinaigrette
Yesterday's delivery of organic vegetables from our local CSA farm included some beautiful carrots and new potatoes, which made me immediately think of a hash. I diced the root vegetables and started cooking them in olive oil in a large skillet over medium heat for the base for a hash. I added salt, freshly ground pepper, garlic, and sliced green onion for seasoning. After the carrots and potatoes were cooked through and browned, I added some leftover wild-caught Alaskan coho salmon that I had grilled a few nights ago; this I diced coarsely and cooked until just heated (you don't want to overcook salmon). I served the hash over fresh leaf lettuce (also from our farm subscription) and dressed with a vinaigrette made from extra-virgin olive oil, raw organic apple-cider vinegar, and lemon juice. I finished the dish with a good, coarse grind of black pepper from the pepper mill.
terrible pic, but this was delicious so I wanted to preserve my thoughtlessly assembled "recipe".
1 smoked sausage, sliced
2 medium potatoes, cubed, not peeled
some chopped onion
chopped red pepper
chopped green pepper
fry it all up in cooking oil (add potatoes first and meat last), medium heat. I added salt, cracked pepper, and a load of spices at this point because I have too much spice for my spice rack, but it's not necessary. fry until every thing is crispy and potatoes are fully cooked, then toss with spicy mustard.
omg this was so tasty it's going to become a new staple of my diet. takes about ten minutes, including chopping.
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