Salmon Potato Hash With Fresh Herbs

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!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. 

Heat a large frying pan (preferably cast iron) on medium, then add the olive oil and melt the butter.  Add the onions and saute until they’re starting to soften, about 4 minutes.  

Add the potatoes and minced garlic and stir, until coated with the butter.  Season with some initial salt and pepper (you’ll add more later), and cook until they start to gain golden brown color. 

Then cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes (depending on the size of your potato pieces).  

Uncover the pan and add a little more salt and pepper along with a tiny bit of dill.  Cook, stirring frequently, until the potatoes are lightly browned.

Add the salmon and cook only until the salmon is heated through.  Stir the mixture gently, being careful not to break up the salmon pieces too much.  Taste and adjust the seasoning as desired. 

Right before turning off the heat, add the minced fresh herbs.

Serve immediately, alone or with feta crumbles, capers, eggs…whatever strikes your fancy!

I am legit obsessed with this dish, and have made it approximately every-other-week since creating it.  It makes amazing leftovers too, and is a treat for lunch when I’m working from home and every day feels like Groundhog Day.

If this isn’t the perfect answer for what to do with leftover salmon, I don’t know what is!

Other breakfast-for-dinner dishes you’ll love:

• Feta & Sweet Potato Hash with Greens
• Strawberry Cornmeal Griddle Cakes
• Frittata with Sweet Potatoes, Goat Cheese, & Baby Spinach
• Outlander Kitchen’s Easy Drop Biscuits
• Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

Salmon & Potato Hash With Fresh Herbs

Yield: 4 entree servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This fast and delicious salmon and potato hash is hearty, healthy, and perfect for any meal. Eat it by itself or add fun stuff like capers, top with cooked eggs...the sky's the limit!

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Ingredients

• 1 tablespoon of extra-virgin olive oil
• 2 tablespoons of butter
• 1 pound of salmon filet, cooked and shredded (I baked with olive oil, salt, pepper)
• 1 pound of red-skinned or Yukon Gold potatoes, evenly diced
• 1 medium yellow onion, diced and/or minced
• 1 clove of garlic, minced
• Seasonings to taste (I used sea salt and fresh-ground pepper, a tiny bit of dill)
• Fresh herbs, minced (I love basil and rosemary)
• Optional:  other veggies, capers, fresh feta,

Instructions

1. Heat a large frying pan (preferably cast iron) on medium, then add the olive oil and melt the butter. 
2. Add the onions and saute until they're starting to soften, about 4 minutes.  
3. Add the potatoes and minced garlic and stir, until coated with the butter.  Season with some initial salt and pepper (you'll add more later), and cook until they start to gain golden brown color. 
4. Then cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes (depending on the size of your potato pieces).  
5. Uncover the pan and add a little more salt and pepper along with a tiny bit of dill.  Cook, stirring frequently, until the potatoes are lightly browned.
6. Add the salmon and cook only until the salmon is heated through.  Stir the mixture gently, being careful not to break up the salmon pieces too much.  Taste and adjust the seasoning as desired.  Right before turning off the heat, add the minced fresh herbs.
7. Serve immediately, alone or with feta crumbles, capers, eggs...whatever strikes your fancy!

Notes

• Feel free to add other vegetables if you feel like it just nothing too wet (like zucchini); if you're adding something wet, cook it separately before adding it in. I added roasted butternut squash and it was delicious!
• This would be great with a mixture of white and sweet potatoes.

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