The hot sauce enhances the flavor of this Pacific favorite. Rich salmon flakes blend with crisp potatoes and a hint of garlic to make a light but satisfying dish.

Seattle Salmon Hash

6 tablespoons vegetable oil
2 potatoes, peeled and cut in 1/2-inch dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
3 cloves garlic, minced
2 sweet bell peppers, seeded and cut in 1-inch dice
12 ounces skinless salmon fillet, cut in 1-inch cubes
1 teaspoon thyme
2 tablespoons lemon juice
1 teaspoon hot sauce

1. Heat half the oil in a large nonstick skillet over high heat. Fry the potatoes with half the salt and pepper until crisp and golden brown all over, about 10 minutes. Remove from heat; drain on paper towels.
2. Pour remaining oil into the pan over medium heat. Add onion and garlic, cook about 1 minute. Add bell peppers and cook until softened, 10 minutes longer. Clear a space in the center of the pan; increase heat to medium-high.
3. Season salmon with remaining salt, pepper and thyme; add salmon to the pan. Cook until golden all over, about 5 minutes. Reduce heat to medium, stir in lemon juice and hot sauce; add potatoes. Cook until potatoes are heated through, 3 to 4 more minutes. Adjust seasonings and serve.

Makes 6 servings.