Salmon Hash with Yukon Gold Potatoes and Herbs
- Number of Servings: 4
Ingredients
2 tablespoons unsalted butter (I used ghee for Whole30)2 pounds red-skinned, Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice1 large yellow onion, cut into 1/2-inch dice2 stalks celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices 1 tablespoon chopped fresh dill2 teaspoons minced fresh thyme leaves1 teaspoon fine sea salt1/2 teaspoon freshly ground black pepper3 cups coarsely flaked cooked salmon1/2 cup chopped fresh flat-leaf parsley leavesHot-pepper sauce, for serving (not calculated)2 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.
Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.
Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.
Serving Size: Makes 4 3 cup servings
Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.
Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.
Serving Size: Makes 4 3 cup servings
Nutritional Info Amount Per Serving
- Calories: 405.3
- Total Fat: 13.2 g
- Cholesterol: 75.2 mg
- Sodium: 1,590.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 4.7 g
- Protein: 28.0 g
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