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Salmon Hash With Potatoes & Dill

Rated as 4.09 out of 5 Stars

"One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs."
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Ingredients

servings 486
Original recipe yields 4 servings

Directions

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  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 486 calories; 26.2 36 26.6 67 257 Full nutrition

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Reviews

Read all reviews 20
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My husband scarfed this down - he is a big salmon fan. I thought it was good (but will change a few things next time) and will serve it to family for brunch next weekend. I will reduce the oi...

Most helpful critical review

Overall - a Great flavour combination. I was a bit unsure of ketchup and mustard...but it turned out very tasty. I will keep this recipe but would cut out some of the oil. I was intending to mak...

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Overall - a Great flavour combination. I was a bit unsure of ketchup and mustard...but it turned out very tasty. I will keep this recipe but would cut out some of the oil. I was intending to mak...

My husband scarfed this down - he is a big salmon fan. I thought it was good (but will change a few things next time) and will serve it to family for brunch next weekend. I will reduce the oi...

Really fantastic, I wish I'd taken a picture! It was so, so good, I served it with buttermilk mashed potatoes with green onions and it was great. I broiled my salmon filet with some olive oil, ...

This is a really great recipe, though I found the directions unnecessarily confusing. I basically just saute onions, and fry potatoes until softened and slightly crisp/golden brown. In parallel,...

I skipped the ketchup/mustard combo and instead just added dried dill to the whole concoction. I served it with the creamy dill dip (from this site) on the side as an optional thing but everyon...

This was just ok. Edible, but nothing special. The fish was overcooked, I should have added it at the end of the onions, or cooked separately.

Excellent hash, and a nice change from the typical corned-beed: crusty, brown, and delicious. I didn't think browned salmon would be so tasty. Because it is such a good basic recipe, it's easy...

Not bad. I was looking for something to do with left over baked salmon. I'm not a big salmon lover so wanted something more than the salmon and rice and found this. Simple to make and quick. ...

Easy and tasty! Thanks!