Smoked Salmon Hash

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 4 potatoes (about 1-1/4 lb/625 g) peeled and diced
  • 1 small red pepper diced
  • 1 small green pepper diced
  • 1 cup diced red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 oz hot-smoked salmon
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped drained rinsed capers
  • 1 teaspoon lemon juice
  • 4 eggs

Method

In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 12 minutes.

Add red pepper, onion, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 8 minutes.

Meanwhile, skin and break salmon into bite-size chunks; stir into potato mixture and press with spatula to compress. Cook, without stirring, until bottom is golden and crispy, about 10 minutes.

Stir in dill, capers and lemon juice. Spoon onto plates; top each with egg.

Nutritional facts <b>Per serving:</b> about

  • Sodium 837 mg
  • Protein 16 g
  • Calories 310.0
  • Total fat 16 g
  • Cholesterol 202 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Salmon Hash

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