Tested till perfect Smoked Salmon Hash

Smoked Salmon Hash

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian living Magazine: May 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 4 4potatopotatoes, (about 1-1/4 lb/625 g) peeled and diced
  • 1 small 1smallsweet red pepper or green pepper, diced
  • 1 cup 1cupdiced red onionred onions
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 6 oz 6ozhot-smoked salmon
  • 2 tbsp 2tbspchopped fresh dill
  • 2 tbsp 2tbspchopped drained rinsed capercapers
  • 1 tsp 1tsplemon juice
  • 4 4sunny-side up eggeggs
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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 Information Per serving: about

cal 310 pro 16g total fat 16g sat. fat 4g
carb 26g fibre 2g chol 202mg sodium 837mg

% RDI:

calcium 5 iron 11 vit A 12 vit C 40
folate 20
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