Have some leftover cooked salmon? If so, give this delicious salmon hash recipe a try. Salmon hash is a takeoff on the popular breakfast recipe, corned beef hash, but is much lighter and lower in fat. The secret to a great hash recipe, whether you are using corned beef or another protein, is to parboil the potatoes first. This allows them to get crispy and crusty.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 1/4 pound Yukon gold potatoes, peeled quartered
- 2 tbsp butter
- 2 tbsp olive oil
- 1 bunch green onions, white parts chopped, green parts reserved for garnish
- salt and fresh ground black pepper to taste
- 1/3 cup prepared chunky-style roasted tomato salsa
- 1 pound cooked salmon, torn in pieces
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh dill
- 6 poached eggs, optional
Preparation:
In a saucepan, boil the potatoes in salted water for about 15 minutes, until partially cooked, but still very firm. Drain well and chop potatoes into small pieces - reserve. Add the butter, oil, and green onions a large, cold, non-stick skillet. Turn heat to medium-low and cook, stirring occasionally, until onions soften. Add potatoes to the skillet along with the salsa, salt and pepper. Turn the heat up to medium-high.
Continue cooking, but every 5 minutes or so, turn the mixture over with a spatula to bring the crusty bottom, up to the top. Do this several times until the whole mixture is well crusted and browned. Taste for salt and pepper, and adjust if necessary. Stir in the salmon and herbs, pat down, and let bottom crisp up before serving.
Transfer to warm plates, and top with a poached egg. Garnish with the reserved sliced green onion tops if desired. Serve immediately.
Continue cooking, but every 5 minutes or so, turn the mixture over with a spatula to bring the crusty bottom, up to the top. Do this several times until the whole mixture is well crusted and browned. Taste for salt and pepper, and adjust if necessary. Stir in the salmon and herbs, pat down, and let bottom crisp up before serving.
Transfer to warm plates, and top with a poached egg. Garnish with the reserved sliced green onion tops if desired. Serve immediately.