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Salmon & Potato Hash With Fresh Herbs

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 entree servings

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

  • 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!

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.