Salmon Potato Hash (Tyler Florence) Recipe

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Salmon Potato Hash (Tyler Florence)
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Ingredients
25
Count
Nutrition
1422
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Hash:
  2. Egg:
  3. Lemony Hollandaise:
  4. Preheat oven to 300 degrees F.
  5. For the salmon:
  6. Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
  7. For the Hash:
  8. Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
  9. Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
  10. Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
  11. For the eggs:
  12. Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
  13. For the hollandaise:
  14. Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
  15. Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.
  16. *RAW EGG WARNING
  17. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
  18. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1421.58 Kcal (5952 kJ)
Calories from fat 1072.79 Kcal
% Daily Value*
Total Fat 119.2g 183%
Cholesterol 554.09mg 185%
Sodium 1781.63mg 74%
Potassium 1670.02mg 36%
Total Carbs 47.13g 16%
Sugars 6.1g 24%
Dietary Fiber 6.02g 24%
Protein 43.42g 87%
Vitamin C 60.2mg 100%
Vitamin A 1.2mg 39%
Iron 18.1mg 100%
Calcium 139mg 14%
Amount Per 100 g
Calories 225.35 Kcal (943 kJ)
Calories from fat 170.06 Kcal
% Daily Value*
Total Fat 18.9g 183%
Cholesterol 87.84mg 185%
Sodium 282.43mg 74%
Potassium 264.74mg 36%
Total Carbs 7.47g 16%
Sugars 0.97g 24%
Dietary Fiber 0.95g 24%
Protein 6.88g 87%
Vitamin C 9.5mg 100%
Vitamin A 0.2mg 39%
Iron 2.9mg 100%
Calcium 22mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.6
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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