You are here

Salmon Hash

Healthy.Eater's picture
  Diced cooked potatoes 2 1⁄2 Cup (40 tbs)
  Canned water packed salmon 15 1⁄2 Ounce, drained, flaked (1 Can)
  Sweet green pepper 1 Small, cored, seeded and diced
  Green onions 4 , finely chopped
  Snipped fresh dill/Minced parsley / 1 tablespoon dill weed / parsley flakes 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Salt/To taste 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Egg 1 Large
  Egg white 1 Large
  Skim milk 1⁄4 Cup (4 tbs)

1 ln a large bowl, combine the potatoes, salmon, green pepper, green onions, dill, lemon rind, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
2 ln a 10-inch nonstickskillet, heat the oil over moderate heat.
Add the salmon mixture, flattening it into a cake.
Cook, covered, over moderately low heat for 7 to 10 minutes or until the underside is golden.
Shake the pan frequently to prevent the bottom of the hash from burning.
3 In a large bowl, whisk together the egg, egg white, milk, and remaining saltand pepper.
Make an indentation in the hash, pour in the egg-milk mixture, and cook over moderately low heat for 2 to 3 minutes or until the eggs are set.
Loosen the hash around the edges with a spatula, place a plate over the skillet, and invert onto the plate.
Sprinkle with parsley if desired.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)


Salmon Hash Recipe