👨‍🍳 Instruktioner

1. 1

   Boil the diced potatoes in salted water until tender but not mushy, about 10-15 minutes. Drain well and set aside.

   💡 Proffstips: Ensure potatoes are well-drained to prevent a watery hash.
2. 2

   While potatoes are boiling, heat the butter and vegetable oil in a large non-stick skillet over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.

   💡 Proffstips: Using a combination of butter and oil adds flavor and prevents the butter from burning too quickly.
3. 3

   Add the drained potatoes to the skillet with the onions. Increase the heat slightly to medium-high and cook, stirring occasionally, until the potatoes are golden brown and slightly crispy on the edges, about 10-15 minutes.

   💡 Proffstips: Resist the urge to stir too often; let the potatoes develop a nice crust.
4. 4

   Gently fold in the flaked smoked mackerel and most of the chopped dill. Cook for another 2-3 minutes, just until the fish is heated through. Be careful not to overcook the fish, as it can become dry.

   💡 Proffstips: Smoked mackerel is already cooked, so it only needs to be warmed through.
5. 5

   Season the hash with salt and freshly ground black pepper to taste. Stir in the remaining dill just before serving.

   💡 Proffstips: Taste and adjust seasoning carefully, as smoked mackerel can be salty.
6. 6

   Serve hot, optionally with a dollop of sour cream or plain yogurt on the side.

   💡 Proffstips: A squeeze of lemon juice can add a bright, fresh finish.