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My review
Salmon Hash With Potatoes & Dill
USA WEEKEND columnist Pam Anderson
"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 calsOriginal recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.)
- 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 g fat; 36 g carbohydrates; 26.6 g protein; 67 mg cholesterol; 257 mg sodium. Full nutrition
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Reviews
Read all reviews 2022 Ratings
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Most helpful positive review
6/14/2009
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
4/4/2009
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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4/4/2009
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...
6/14/2009
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...
3/18/2008
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, ...
10/14/2008
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...
2/16/2013
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,...
9/28/2008
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.
7/27/2006
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...
8/4/2011
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. ...