1½ pounds small red boiling potatoes, about 6 inches in diameter
½ teaspoon dry thyme, or 1½ teaspoons fresh thyme leaves
¼ teaspoon salt
½ scant teaspoon freshly ground black pepper
½ teaspoon garlic salt
¼ cup extra virgin olive oil, or half olive oil and half canola oil
2 to 3 leeks, about ½ pound
2 tablespoons butter, preferably clarified
1 pound fresh wild salmon, or other fish, skin and bones removed, cut into 1 inch dice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup heavy cream
2 eggs cooked any style
¼ cup fresh chives, chopped
For the Roasted Potatoes:
Preheat the oven to 450°F. Gently scrub the potatoes with a vegetable brush under cold running water. Cut into quarters, and put in a large mixing bowl. Add the thyme, salt, pepper, garlic salt and oil to the potatoes. Gently toss with your hands to coat evenly. Oil a rimmed 9-inch X 11-inch baking pan or spray with non-stick spray. Pour potatoes onto the pan, spreading to create a single layer. Bake in the oven for 1 hour or until golden brown and tender when pierced with a fork. Be sure to stir the potatoes with a spatula and rotate the pan every 20 minutes to help them cook evenly. Potatoes can be made a few hours ahead if undercooked, then kept at room temperature and reheated in a 350°F degree oven for about 15 minutes, or until heated through.
For the Local Wild Salmon Hash:
Trim off the root end and dark green leaves from the leeks, leaving just the white and light green part. Slice lengthwise, then crosswise into ¼-inch-thick half moons. Put them in a bowl filled with cold water and swish around to remove sand and dirt. Lift leeks out and drain in a colander. You should have about 3 cups.
Put a large 12- to 14-inch non-stick sauté pan over medium-high heat for several minutes. When hot, add butter, tilt to melt it or coat the pan, and then add the leeks. Sauté for about 3 minutes or until leeks soften and start to turn golden around the edges. Add salmon and sauté until it begins to turn opaque, about 3 minutes. Add 3 cups of the Roasted Potatoes and sauté, stirring occasionally, for about 5 to 6 minutes. Season with salt and pepper. Add the cream and simmer until most of the liquid has evaporated and cream has thickened enough to bind the hash together. Don’t reduce too much or it will break—the cream and butter will separate and you’ll have what looks like an oily mess.
To Assemble and Serve:
Plate the hash and serve with the eggs and toast.