Salmon & Potato Hash

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I love all things hash! Corned beef, ham, crab, salmon, there’s not much that won’t be delish when it’s thrown into a hash recipe.  My salmon and potato hash hakes a super fast breakfast, lunch or dinner.  Plus, it’s a great way to use leftovers! You can use leftover veggies and meat to create something filling, nutritious and delicious.  What’s not to love?

ingredients

4 Russet or Yukon Gold potatoes, cubed
3/4 lb salmon fillets, cubed
1 bell pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Chopped herbs of your choice (dill, parsley, cilantro)
Salt & Pepper

directions

Chop the potatoes and place them into a pot.  Cover with cold water, add salt and bring them to a boil.

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Once they’re fork tender (about 10-15 minutes), drain the potatoes and set them aside.

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Heat a cast iron skillet or heavy bottom pan on medium heat.  Season the salmon cubes with salt, pepper, and olive oil. Toss to coat.

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Lay the salmon cubes in the pan, and sear on all sides (4-5 minutes).  I like using chopsticks to flip these, it prevents them from breaking up from too much handling.

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Once the salmon is cooked, remove it from the pan and set aside.

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Add 2 tablespoons of olive oil in the skillet, then toss in the potatoes, veggies, paprika, cumin and garlic powder.   Taste for salt, then season to your liking.  Stir to combine, then flatten everything with a spatula into a flat layer.

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Cook the hash for 10 minutes, flipping sections of it occasionally.  You want to get some crunchiness on both sides, that’s what makes hash so delish!

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When the veggies are tender, the hash is done! Add in the cooked salmon, and toss gently.  You just want to warm the salmon up.

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Sprinkle with your herb(s) of choice, and serve on a bed of greens, with a sunny side up or poached egg and some hot sauce!

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Salmon & Potato Hash

Author Delish D'Lites

Ingredients

  • 4 Russet or Yukon Gold potatoes cubed
  • 3/4 lb salmon fillets cubed
  • 1 bell pepper chopped
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Chopped herbs of your choice dill, parsley, cilantro
  • Salt & Pepper

Instructions

  1. Chop the potatoes and place them into a pot. Cover with cold water, add salt and bring them to a boil.
  2. Once they're fork tender (about 10-15 minutes), drain the potatoes and set them aside.
  3. Heat a cast iron skillet or heavy bottom pan on medium heat. Season the salmon cubes with salt, pepper, and olive oil. Toss to coat.
  4. Lay the salmon cubes in the pan, and sear on all sides (4-5 minutes). I like using chopsticks to flip these, it prevents them from breaking up from too much handling.
  5. Once the salmon is cooked, remove it from the pan and set aside.
  6. Add 2 tablespoons of olive oil in the skillet, then toss in the potatoes, veggies, paprika, cumin and garlic powder. Taste for salt, then season to your liking. Stir to combine, then flatten everything with a spatula into a flat layer.
  7. Cook the hash for 10 minutes, flipping sections of it occasionally. You want to get some crunchiness on both sides, that's what makes hash so delish!
  8. When the veggies are tender, the hash is done! Add in the cooked salmon, and toss gently. You just want to warm the salmon up.
  9. Sprinkle with your herb(s) of choice, and serve on a bed of greens, with a sunny side up or poached egg and some hot sauce!

Salmon & Potato Hash

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.