Salmon Hash With Potatoes & Dill Recipe -

Salmon Hash With Potatoes & Dill

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Jun 15, 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 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 :)

Most Helpful Critical Review
Apr 06, 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 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.


18 Ratings

Mar 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, dried oregano, salt & pepper and then when it was done I flaked it with a fork into bite size pieces.

Oct 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 everyone ended up using it and raved about how good it was. Overall, great idea. (Love it with poached eggs as well!)

Feb 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, 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!

Sep 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.

Jul 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 to mix and match proteins and herb flavorings. Just follow the same preparation directions and it will turn out great.

Aug 04, 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. 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.


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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