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Salmon Artichoke Hash

Healthycooking's picture
Ingredients
  New potatoes 1 Pound, cut into 1/2 inch cubes
  Olive oil 1 Tablespoon
  Leek 1 Large, chopped (White And Light Green Parts Only)
  Smoked salmon 6 Ounce, skin removed
  Frozen artichoke hearts 10 Ounce, thawed and patted dry, quartered (1 Package)
  Ground black pepper 1⁄2 Teaspoon
  Tomato 1 Medium, seeded and finely chopped
  Fresh dill sprig 4
Directions

Preheat the oven to 400°F.
Line a baking sheet with foil.
Spread the potatoes on the sheet and coat with no-stick spray.
Bake for 25 minutes, or until lightly browned.
Set aside.
Warm 1 1/2 teaspoons of the oil in a large no-stick skillet over medium heat.
Add the leeks and cook for 3 to 4 minutes, or until softened.
Transfer to a large bowl.
Gut the salmon into 1" pieces and add to the bowl.
Stir in the artichokes, potatoes, and pepper.
In the same skillet used for the leeks, warm the remaining 1/2 teaspoons oil over medium-high heat.
Add the salmon mixture and shape into a shallow mound with the back of a spatula.
Cover and cook for 3 to 4 minutes, or until lightly browned and crisp on the bottom.
Using the spatula, cut the hash into 4 sections.
Flip the hash in sections and cook for 3 to 4 minutes on the other side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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