Salmon Hash with Yukon Gold Potatoes and Herbs

Serving Size: 10

Great recipe for a weekend brunch or easy weeknight dinner. Great paired with a simple side salad and rustic bread.

Recipe by: Hanna Lemaire

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Meat Thermometer, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Ingredients

1.5 pound salmon fillet coarsely flaked (equal to about 4 filets)
8 tablespoon unsalted butter or ghee
4 pound Yukon Gold potatoes red-skinned Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
2 yellow onion large, cut into 1/2-inch dice
4 rib celery halved lengthwise, then cut crosswise into 1/2-inch-thick slices
2 tablespoon fresh dill chopped
4 teaspoon fresh thyme or dried, whatever is easiest and most accessible, minced
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup Italian parsley chopped
hot pepper sauce such as Tabasco, for serving

Instructions

Preheat oven to 425 degrees F.
On an aluminum foil-lined baking sheet, place salmon filets equally spaced apart. Season with olive oil, salt, and pepper. Bake until internal temperature reaches 140 F, about 15 minutes. Set aside. While salmon cooks and rests, continue with the following steps.
In a 12-inch frying pan, preferably cast iron, melt the butter/ghee 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 7-10 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.

Reheating Instructions

Can be reheated in the oven at 425 F for 20 minutes, in the microwave for 2 minutes, or thrown back into a skillet until heated through.

Nutrition