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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a tasty way to use your leftover salmon. It can be used for breakfast, or as a side dish for dinner. I've even served it in phyllo cups with cream cheese and it was delicious. Ingredients:
1/2 lb cooked salmon, skin removed |
1 large potato cut into 1/2 cubes |
3t butter |
1 tsp old bay seasoning |
1/2 tsp dry tarragon |
s&p to taste |
pinch of red pepper flakes |
Directions:
1. Salmon Hash
2. Boil the cubed potatoes for about 8-10 minutes, or until you can stick a fork or knife right through them
3. In a skillet, melt the butter and fry the potatoes alone for about 2-3 minutes
4. Add the rest of the ingredients, breaking up the salmon with a fork
5. Salmon needs salt, so don't be shy with it. Pepper to taste
6. Cook for an additional 10 minutes, stirring occasionally
7. Cook your eggs however you like them, but I'd recommend a soft yolk so you can let it mix with the hash..it's absolutely delicious. I prefer to poach them, but I fried this one over easy.
8. Place the egg on top of the hash and break the yolk to serve. S&P to taste
9. If you like the salmon skin, fry it in some butter until crisp and serve it on the side..it's as good as bacon!
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