Skillet Salmon Potato Hash Recipes

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SALMON POTATO HASH



Salmon Potato Hash image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika
Pinch cayenne pepper
Water
White vinegar
4 to 6 large organic farm fresh eggs
Lemony Hollandaise:
3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Steps:

  • Preheat oven to 300 degrees F.
  • For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
  • For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
  • Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
  • Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
  • For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
  • For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
  • Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

SALMON HASH



Salmon Hash image

This great recipe works for brunch with a poached egg on top, or makes a wonderful, easy fish supper served with your favorite green vegetable.

Provided by Geema

Categories     Brunch

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 can red salmon, drained and flaked
2 cups chopped peeled red potatoes
2 tablespoons butter, melted
4 scallions, finely chopped
salt and pepper

Steps:

  • Remove and discard skin and bones from salmon; flake with a fork and set aside.
  • Sauté potatoes in margarine 12 minutes or until golden and tender.
  • Add scallions to skillet and sauté 2 to 3 minutes.
  • Stir in salt and pepper.
  • Add the salmon to the skillet, mixing it carefully into the potatoes.
  • Cook over medium heat, without stirring again, until thoroughly heated.
  • Serve with a poached egg on top if you like.

Nutrition Facts : Calories 146.3, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 63.7, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 2.3

SHEET-PAN SALMON WITH POTATO HASH



Sheet-Pan Salmon with Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced 1/4 to 1/2 inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

Steps:

  • Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
  • Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
  • Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
  • Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 839 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 39 grams, Sugar 6 grams

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