Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 13 Comments
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If you're looking for a brunch dish that doubles as a light dinner, this skillet salmon potato hash recipe is it! Thank you to the Little Potato Company for helping me share this recipe with you.
When we lived in Manhattan many years ago, there was an amazing breakfast spot just a couple of blocks away from our apartment. In truth, it was a diner serving up burgers, sandwiches, salads and eggs every style, every hour of the day. As good as their Cobb salad was, I was a sucker for their omelets with a side of hash. Tender, salty and perfectly browned on the flat-top grill. Extra hot sauce and ketchup, please!
Since we don't go out for breakfast very often any more, a perfected homemade hash is essential. As much as I love serving them with any of my favorite egg recipes, I now have a penchant for dinner hashes with some sort of protein mixed in, like this ham version or my new favorite salmon potato hash.
The trick to a good hash is two-fold. First, boil the diced potatoes until just tender before browning them in the pan. My favorite Creamer potatoes from the Little Potato Company are awesome in this recipe. I used the Terrific Trio, but any of their Creamer varietals would work.
The second trick? A HOT skillet, preferably cast-iron for stellar browning power. If you don't have a cast-iron pan, that's okay. Just make sure that the skillet is good and hot when you add the potatoes.
As much as I love the flavor and texture of the Creamer potatoes, the nutritional value is a huge selling point for me. For example, they are a great source of potassium, which helps the body absorb calcium and can be one way to build up your bone strength and avoid osteoporosis. There are days when I struggle to get the recommended daily allotment of potassium. Instead of throwing an extra banana into the mix, I cook up a pot of , a batch of or some of this salmon potato hash. Problem solved!
Printable Recipe
Skillet Salmon Potato Hash Recipe
Serve up this flavorful and healthy Skillet Salmon Potato Hash with a green salad for brunch or a light dinner.
4.79 from 14 votes
Print Pin Rate
Course: Breakfast, Entrees
Cuisine: American
Keyword: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 Cups
Calories: 174.5kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 ½ pounds Little Potato Co. Creamer potatoes cut into ½-inch dice
- ½ pounds salmon fillets
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 ½ teaspoon canola oil divided
- ½ yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 cups spinach
- 2 tablespoons minced fresh dill
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
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.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Cup | Calories: 174.5kcal | Carbohydrates: 20.2g | Protein: 13.3g | Fat: 4.8g | Saturated Fat: 0.8g | Cholesterol: 21.5mg | Sodium: 273.1mg | Potassium: 284.5mg | Fiber: 3g | Sugar: 3.2g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
More Breakfast Recipes
- Easy Breakfast Tostadas
- Sheet Pan Omelet
- Strawberry Smoothie (without yogurt)
- Homemade Turkey Breakfast Sausage Patties
Reader Interactions
Comments
Kim
Your dish is the most aesthetically pleasing salmon hash recipe I've seen since looking for salmon hash recipes.The pucture is so bright, vibrant & looks delicious I'm making this Saturday, for breakfast, for a co-worker (doesn't eat pork) & myself. Going to pair it with scrambled cheese eggs & toast. I'm hungry just thinking about it. Is it Saturday yet??? Thank you for sharing. Will update this review once our bellies are fullReply
Dara
I hope that you and your co-worker enjoy it, Kim!
Reply
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