Salmon Hash With Potatoes & Dill recipe
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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 ½ 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
Nutrition Info
- 486.2 caloriescarbohydrate: 36 gcholesterol: 67 mgfat: 26.2 gfiber: 4.4 gprotein: 26.6 gsaturatedFat: 4.7 gservingSize: -sodium: 257.3 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Salmon Hash With Potatoes & Dill
Directions
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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.
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.)
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.