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Salmon Hash With Potatoes & Dill

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."

Rating: This weblink has been rated 9 times with an average star rating of 3.8 Read Reviews (8)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 1 pound 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
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons water
  • 1 pinch Salt and freshly ground black pepper

Directions

  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

  • This recipe was originally featured in the USA WEEKEND article Hash in a Dash on March 14, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 490 | Total Fat: 26.4g | Cholesterol: 67mg

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by Giuli 
I skipped the ketchup/mustard combo and instead just added dried dill to the whole concoction.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by JasBradley 
Really fantastic, I wish I'd taken a picture! It was so, so good, I served it with buttermilk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2006 by KELLIBO 
Excellent hash, and a nice change from the typical corned-beed: crusty, brown, and delicious. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by DD 
It was quite good. I was tempted to leave the mustard/ketchup out of the recipe but then I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by ZenBaker 
My husband scarfed this down - he is a big salmon fan. I thought it was good (but will change... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by kiwicook 
Overall - a Great flavour combination. I was a bit unsure of ketchup and mustard...but it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by korsmom 
Delicious use of left-over salmon cooked the night before. I added the salmon just before the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by greykitty 
This was just ok. Edible, but nothing special. The fish was overcooked, I should have added... MORE

 
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