A stellar breakfast or brunch dish courtesy of David Barber, chef and owner of the much-missed Three Square Grill in Hillsdale, Oregon. For a more Scandinavian take, omit the bell pepper, Tabasco sauce, and Worcestershire sauce. Stir in with the salmon: 1 tablespoon prepared horseradish, 1 tablespoon whole-grain mustard, and 3 tablespoons drained capers. Top each serving with 1 to 2 tablespoons sour cream or crème fraîche.

Boil until just tender:

Drain and let cool enough to handle. For small potatoes, lightly flatten them with a glass. Cut larger potatoes into 1-inch cubes. Heat in a large skillet over medium heat:

Add and cook, stirring, until the peppers are softened, about 7 minutes:

Add the potatoes, stir, press down firmly with a spatula, and cook undisturbed until browned, about 10 minutes. Scrape up the potatoes, stir, press down, and cook 10 minutes more or until brown. Add and stir to combine:

Season to taste with:

Divide among plates and top with:

Garnish with: