Salmon Hash
Transform your breakfast or brunch routine with this hearty and flavorful Salmon Hash, a one-skillet wonder packed with vibrant ingredients and rich textures. This easy recipe combines tender flakes of seared salmon, crispy golden potatoes, and a medley of sautéed onions, red bell peppers, and aromatic garlic. A dash of smoked paprika adds a subtle smoky depth, while fresh parsley brightens every bite. Perfectly customizable, this dish can be topped with a fried or poached egg for extra protein and served with a squeeze of zesty lemon to elevate the flavors. Ready in just 45 minutes, this satisfying meal is as versatile as it is delicious, making it equally at home on a breakfast table or as a quick weeknight dinner.
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Recipe Information
Ingredients
- 1 lb salmon fillet, skin-on or skinless
- 2 medium russet potatoes, diced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 lemon wedges, for serving
- 4 eggs (optional, for topping)
Instructions
Bring a medium pot of water to a boil and cook the diced potatoes for 5-7 minutes, or until just tender. Drain and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the salmon fillet flesh-side down and sear for 3-4 minutes. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet, let cool slightly, and flake into bite-sized pieces. Discard the skin if present.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onions and red bell peppers and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the boiled potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden and crispy.
Stir in the smoked paprika, salt, and black pepper, ensuring everything is evenly coated with the seasonings.
Gently fold in the flaked salmon and chopped parsley. Cook for another 1-2 minutes to heat everything through.
If desired, fry or poach eggs in a separate pan to top the hash for a heartier dish.
Serve hot with a squeeze of fresh lemon juice from the lemon wedges and enjoy.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
