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Salmon Hash


salmon hash

Salmon Hash

Stephanie Gallagher
This salmon hash recipe tastes great for breakfast, lunch or dinner. I like to use leftover grilled salmon for this recipe for salmon hash. But canned salmon works well, too.

Don't Miss: Salmon Recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings, salmon hash


  • 1-1/2 lbs. red potatoes, scrubbed
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 cup chopped onion
  • 2-3 Tbsp. diced yellow, red or green bell peppers
  • kosher salt and freshly-ground black pepper
  • 1 lb. leftover grilled salmon or 16 oz. canned salmon
  • 2 Tbsp. chopped fresh oregano or dill
  • juice and zest of 1 lemon
  • 4 poached eggs (optional)


  1. Place potatoes on a paper towel in the microwave. Place a slightly-moistened paper towel on top of potatoes. Heat on high 7-10 minutes until soft when pierced with a knife, but not cooked through. Cut potatoes into 1-inch pieces. Set aside.

  2. Heat olive oil and butter in a large skillet. Add onions and peppers. Cook, stirring occasionally, 2-3 minutes. Add potatoes in a single layer. Season with salt and pepper. Cook, undisturbed (don't flip potatoes) 5-6 minutes, until browned on the bottom.

  3. Add salmon and chopped oregano or dill to potatoes. Flip and cook another 2-4 minutes until golden brown on the other side. Squirt lemon juice over salmon hash.

  4. Transfer salmon hash to 4 serving plates. Top each plate with a poached egg (optional) and some lemon zest.

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