SKILLET SALMON POTATO HASH RECIPE
Steps:
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced potatoes and cook until just tender, 6 to 8 minutes. Drain.
- Season the salmon with ⅛ teaspoon salt and ⅛ teaspoon ground pepper. Heat 1 teaspoon canola oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the salmon (skin side down if it has skin) and cook until the fish is opaque about ¾ of the way up the fish, about 5 minutes. Flip the fish and cook for 2 minutes. Transfer to a plate. When cool enough to handle, break up into pieces.
- Add ½ teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the remaining 1 teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the salmon, spinach, dill, ½ teaspoon salt and ½ teaspoon ground pepper, until the spinach is just wilted. Serve.
Nutrition Facts : ServingSize 1 Cup, Calories 174.5 kcal, Carbohydrate 20.2 g, Protein 13.3 g, Fat 4.8 g, SaturatedFat 0.8 g, Cholesterol 21.5 mg, Sodium 273.1 mg, Fiber 3 g, Sugar 3.2 g
SALMON HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the yogurt, mustard and dill in a small bowl.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
- Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
- Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
Nutrition Facts : Calories 306, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 292 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 21 grams
SALMON POTATO HASH
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 300 degrees F.
- For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
- For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
- Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
- Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
- For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
- For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
- Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.
SKILLET HASH BROWNS HOMEMADE
The secret to this is to use cold cooked potatoes, a cast-iron skillet and don't over stir while they brown in the skillet, this makes a great accompaniment to eggs, prep time does not included overnight chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 20h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cold potatoes into 3/4-inch cubes.
- Melt the butter with oil in a 9 or 10-inch cast-iron skillet over medium-high heat.
- Add in the cold potato cubes and cook tossing gently and occasionally for 10 minutes.
- Add in onion and continue to cook until the potatoes are browned on all sides, stirring gently.
- Season with seasoned salt and black pepper.
SALMON HASH
This great recipe works for brunch with a poached egg on top, or makes a wonderful, easy fish supper served with your favorite green vegetable.
Provided by Geema
Categories Brunch
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Remove and discard skin and bones from salmon; flake with a fork and set aside.
- Sauté potatoes in margarine 12 minutes or until golden and tender.
- Add scallions to skillet and sauté 2 to 3 minutes.
- Stir in salt and pepper.
- Add the salmon to the skillet, mixing it carefully into the potatoes.
- Cook over medium heat, without stirring again, until thoroughly heated.
- Serve with a poached egg on top if you like.
Nutrition Facts : Calories 146.3, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 63.7, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 2.3
SALMON HASH
Categories Potato Breakfast Brunch Salmon Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.
SMOKED SALMON AND SWEET-POTATO HASH
Categories Fish Brunch Side Sauté Leek Bell Pepper Sweet Potato/Yam Fall Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
- Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.
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