Recipe by 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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vegetable or olive oil
onion, cut into 1/2-inch dice
Boneless, skinless salmon fillet, cut into 1/2-inch dice
1 1/2 pounds
starchy potatoes (such as Idaho), cut into 1/2-inch dice
chopped fresh dill
Salt and freshly ground black pepper
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 oil as someone else has suggested, and maybe add some diced tomatoes (personal preference- I put them on almost everything) *I would definitely recommend adding the salmon when the onions are just about done. Great alternative to corned beef hash :)
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 make 2 portions but ended up eating it all in one go! I added some capers to add a bit of zing - but quite fine without them.
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, dried oregano, salt & pepper and then when it was done I flaked it with a fork into bite size pieces.
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 everyone ended up using it and raved about how good it was.
Overall, great idea. (Love it with poached eggs as well!)
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 fry two pieces of salmon (I don't use filets). As everything is frying, I prep the sauce. I double the sauce recipe, as I find that the original amount does not completely coat all of the ingredients. I've also recently substituted dried rosemary for fresh dill in the sauce as I was out of the latter. I found this to be even tastier (and less messy) than using dill which I did the first time I made it. Once the salmon is slightly fried, to the point of being softened, I allow it to cool for a few minutes and then mince the fish meat with a knife/my fingers, removing any bones. I then combine potatoes, onions, and salmon in a big frying pan (by this point each is fully cooked), and allow it to fry for 5 mins mixing frequently. Two minutes before I am about to turn off the heat, I pour on the sauce and mix thoroughly. Results are extremely delicious!
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 to mix and match proteins and herb flavorings. Just follow the same preparation directions and it will turn out great.
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. From start to table in about 20 minutes. I used left over cooked salmon and tossed it in the pan for the last 2 minutes with the onions to warm up. And I used 1 tbs dried dill.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Hash With Potatoes & Dill
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 236
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