Salmon Artichoke Hash
|New potatoes||1 Pound, cut into 1/2 inch cubes|
|Olive oil||1 Tablespoon|
|Leek||1 Large, chopped (White And Light Green Parts Only)|
|Smoked salmon||6 Ounce, skin removed|
|Frozen artichoke hearts||10 Ounce, thawed and patted dry, quartered (1 Package)|
|Ground black pepper||1⁄2 Teaspoon|
|Tomato||1 Medium, seeded and finely chopped|
|Fresh dill sprig||4|
Preheat the oven to 400°F.
Line a baking sheet with foil.
Spread the potatoes on the sheet and coat with no-stick spray.
Bake for 25 minutes, or until lightly browned.
Warm 1 1/2 teaspoons of the oil in a large no-stick skillet over medium heat.
Add the leeks and cook for 3 to 4 minutes, or until softened.
Transfer to a large bowl.
Gut the salmon into 1" pieces and add to the bowl.
Stir in the artichokes, potatoes, and pepper.
In the same skillet used for the leeks, warm the remaining 1/2 teaspoons oil over medium-high heat.
Add the salmon mixture and shape into a shallow mound with the back of a spatula.
Cover and cook for 3 to 4 minutes, or until lightly browned and crisp on the bottom.
Using the spatula, cut the hash into 4 sections.
Flip the hash in sections and cook for 3 to 4 minutes on the other side.