Salmon hash always makes me nostalgic as my mom used to make it on chilly Sunday morning. The recipe is the real treat for the whole family.
Many times the best recipe to make for supper is a brunch/breakfast meal. If you are craving intensely to have something satisfying and savory then think of having hash. You can’t beat the incredible aroma of peppers and golden potatoes thoroughly cooked in your skillet.
Potatoes, leeks and salmon beautifully blend in this super-flavorful salmon hash. Salmon hash makes a great supper, breakfast or even brunch dish. Simply delicious gold potatoes spiced with fresh herbs make this meal a home run every time!
- 2 pounds, yukon gold potatoes
- 1¾ pound salmon
- 2 red bell peppers, seeded and diced (about 2 cups)
- 2 celery stalks, diced
- 2 large leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)
- 6 T unsalted butter, olive oil or a combination of butter and olive oil, divided into 2 T portions
- Kosher salt and pepper to taste
- ¼ t cayenne pepper, adjust to taste
- ¼ cup chopped mixed herbs (parsley, tarragon, chives)
- 1 T capers
- Lemon garnish
- 1Bring a pot of salted water to a boil. While the water is boiling wash your potatoes and cut them in half. Add the potatoes to the water, let the pot return to a boil and then drop the heat to medium low. Cook the potatoes to al dente, about 15 minutes, depending on the size of your potatoes. The potatoes should pierce with a fork when they are done. Drain the potatoes and allow them to cool. Slip off the skins with your fingers and dice into a ½" pieces. Set aside.
- 2Remove any skin and bones from your salmon filet. Slice into 1" strips that are 2 - 3" long, depending on the shape of your fillet. Dry fish thoroughly, season with salt and pepper and refrigerate until ready to cook.
- 3Melt 2 T butter or olive oil in a large skillet. I use a 12" cast iron or a good non-stick pan. When the butter is hot, add red peppers, celery and leeks. Season with kosher salt, black pepper and cayenne pepper. Saute until soft, about 5 minutes. Remove vegetables from the pan and set aside.
- 4Add 2 more T of butter or olive oil to the pan and heat. When the butter is sizzling add the diced potatoes and cook over medium high heat until nicely browned, about 15 minutes. Allow the potatoes to brown completely on one side before you turn them. Add the vegetables and the fresh herbs to the potato pan and stir to combine.
- 5When the potatoes are almost brown add the last 2 T of butter or olive oil to a second cast iron or non-stick skillet and heat over medium high. When the fat is very hot add the salmon and cook about 2 minutes until a nice brown crust develops. Flip the salmon and cook on the other side until both sides are browned.
- 6Spread the potato and vegetable picture over a serving plate and top with pieces of salmon. Garnish with capers, lemon slices and fresh herb sprigs. Alternatively you can plate individually.