- This topic has 1 reply, 1 voice, and was last updated October 23, 2014 at 11:46 pm by .
- October 23, 2014 at 11:46 pm #347365
1-1/2 lbs red potatoes, scrubbed
2 tbs olive oil
2 tbs butter
1/2 cup chopped onion
2-3 tbs 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 tbs chopped fresh oregano or dill
juice and zest of 1 lemon
4 poached eggs (optional)
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.
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.
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.
Transfer salmon hash to 4 serving plates. Top each plate with a poached egg (optional) and some lemon zest.
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