Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.
I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.
Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.
And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.
The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.
You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!