Salmon hash recipe
This healthy salmon hash is a handy all-rounder recipe, perfect for an easy brunch, lunch or midweek dinner. This simple one-pot recipe uses tinned salmon for a wallet-friendly meal, mixed with crispy fried potatoes and the fresh, zingy flavours of lemon, spring onions and dill.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 290 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp olive oil
- 800g Maris Piper potatoes, diced
- 100g spring onions, sliced diagonally
- 1 lemon, zested and cut into wedges
- 418g tin wild Pacific pink salmon, drained, any skin and bones discarded
- 2 tbsp capers, rinsed and roughly chopped
- 15g fresh dill, roughly chopped
- chilli sauce, to serve (optional)
Each serving contains
- Energy
- 1225kJ 290.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 36.3gProtein 22.6gFibre 3.4g
Method
- Heat the oil in a large non-stick frying pan over a medium heat. Add the potatoes, cover with a lid and cook for 10 mins, stirring occasionally. Add 100ml water, re-cover and cook for a further 5 mins until the potatoes are cooked through.
- Stir in the spring onions and lemon zest, season and cook for 5 mins. Add the salmon, breaking up any large flakes, and cook for 3 mins until heated through.
- Sprinkle over the capers and dill, then serve with lemon wedges and a drizzle of chilli sauce, if you like.
- Tip: Top the hash with a fried egg for an extra-hearty meal. Simply serve up the hash then return the frying pan to the heat, crack in 4 eggs and fry to your liking.
- See more Salmon recipes
