Salmon Hash With Potatoes & Dill

Ingredients

• 1 tablespoon dijon mustard 
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons catsup 
• 2 tablespoons olive oil 
• 1 large onion cut into 1/2-inch dice
• 1 pound salmon fillet boneless skinless cut into 1/2-inch dice
• 1 pinch salt and pepper black freshly ground
• 1.5 pounds starchy potatoes cut into 1/2-inch dice (such as Idaho)
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil.
2. Transfer salmon mixture to a bowl and reserve.
3. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead.
4. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
5. Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.