Author Notes: Crunchy and soft potatoes team up with Nova—Nova Scotia-style smoked salmon, that is—for one great dish. This is a great recipe for a brunch, lunch, or hearty breakfast. Top with a fried egg, as we've done here, if desired. It’s gluten free, dairy free and completely yummy.
—The Weiser Kitchen
large russet potatoes, peeled and cut into ½-inch dice
tablespoon kosher salt
tablespoons olive oil
medium red onions, peeled and cut into ½-inch dice (about 1½ cups)
pound sliced Nova (smoked salmon), cut into ½-inch ribbons
large eggs, sunny-side up, optional
- Place the potatoes in a large saucepan, cover with cold water, add the salt and bring to boil. Cook over moderately high heat for 13 to 15 minutes, until almost tender and the tip of a sharp knife goes through and sticks just a smidgen. Drain the potatoes and place them on a rimmed baking sheet in a single layer so that they dry. Let stand for 10 or 15 minutes while you prepare the remaining ingredients. You can also pat them gently with paper towels. If you wish, the potatoes can be made up to 2 days in advance and refrigerated in a covered container.
- In a 15-inch (or larger) cast iron skillet, heat 3 tablespoons of the oil over high heat. Add the onions and allow to cook for 5 to 7 minutes, until they are soft and beginning to brown. Add the remaining the oil and heat until it shimmers (and be very careful, as the oil may splatter). Add half of the potatoes and flatten with a spatula, spreading the mixture from one edge of the pan to the other. Cook over high heat for 3 minutes, untouched.
- Reduce the heat to medium-high and add the remaining potatoes and stir. Cook for 3 to 4 minutes, allowing the potatoes to brown and turning occasionally so the layers of soft potatoes and crunchy browned potatoes mingle together.
- Add the Nova slices and mix gently as you also break up some of the potato mixture. Cook for 2 to 3 minutes, until the fish is no longer translucent and has turned pink. Serve immediately, with or without eggs on top.